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!