Coconut Lime Butternut Squash Rice

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Servings 3-4

Prep. Time 5 minutes

Cooking Time 10 minutes


    2 containers Harvest Fresh Riced Butternut Squash

    2 1/2 Tbsp Virgin Coconut Oil

    2/3 Cup Diced Yellow Onion (roughly half a medium onion)

    3 cloves garlic, minced

    3/4 Tbsp Salt

    2/3 Cup frozen Peas, thawed

    2 Scallions, thinly sliced

    2 Tbsp lime juice

    3 to 4 Tbsp chopped Basil, to taste

    Red pepper flakes (optional)

    Chopped Chives (optional)

    Heat the oil in a wok or large saute pan over medium-high heat
    Add the onions, and cook for 1-2 minutes
    Add the Garlic and salt and saute until the garlic is fragrant, about 30 seconds to a minute
    Stir in the riced butternut squash, and cook for about 4-5 minutes.
    Add the peas and cook for another 2-3 minutes
    Mix in the sliced scallions, lime zest, and lime juice and cook until the butternut squash has lightened in colour and softened a little more, about another minute or two.
    Serve immediately, top with the chopped basil, and optional toppings!