Autumnal Butternut Squash Fried "Rice" Recipe

Asians love fried rice, which contains rice, vegetables, scrambled eggs, and seasonings. Changing proteins, vegetables, or ingredients makes it easy to customize. 

1 medium butternut squash 1 ½ tablespoons peanut oil ½ yellow onion, diced 1-inch piece fresh ginger, peeled and minced 2 carrots, peeled and diced 1 red bell pepper, diced 1 large apple, peeled and diced ¾ cup shelled edamame, thawed ¼ cup tamari 1 tablespoon honey Salt and black pepper, to taste



Begin by removing the seeds from the butternut squash before peeling it carefully with a sharp knife and cutting it into slices. 

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 It is recommended to place the pieces of squash into a food processor and pulse them until they are approximately the same length as grains of rice. 

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After placing each round in a flat position on a cutting board, remove the skin from the edges of the round by slicing it vertically.

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The onion and ginger should be added and cooked for two minutes while being stirred occasionally. 

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Rice either sweet potatoes or carrots if you want to keep the orange color of this dish intact from beginning to end.

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Include carrots, bell peppers, and butternut squash in the dish. For approximately eight minutes, stir the mixture frequently. 

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To begin, remove the seeds from the squash and then cut off the lower, rounded end of the squash. 

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Add tamari and honey, season with salt and pepper, stir well, and cook for 1-2 minutes until heated and liquid has evaporated. Now serve.

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