Recipes Butternut Squash Basmati Rice 4.0 (1,133) Add your rating & review Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes By Asha Gomez Asha Gomez Asha Gomez is a celebrated restauranteur and chef. Her critically acclaimed Atlanta restaurant Cardamom Hill is a showcase for her distinctive blend of South Indian flavors and American Southern cooking. She co-authored two cookbooks, including the award-winning My Two Souths: Blending the Flavors of India into a Southern Kitchen (2016).Experience: Asha Gomez's distinctive style of marrying the flavors of her native Kerala with the food of her adopted American South has been making waves ever since she started cooking for supper club diners out of her home. The success and national recognition of her Atlanta restaurant Cardamom Hill helped broaden the scope of Southern cooking to include more nuanced multi-cultural influences. In addition to My Two Souths, Asha co-authored I Cook in Color (2020) in which she "brings the global world" into her kitchen. She opened a culinary event studio called The Third Place in 2013 where she showcases chefs from around the country and hosts streaming cooking classes on her YouTube channel "Curry and Cornbread." When Asha is not working on culinary projects, she dedicates her time to advocacy work with CARE and the United Nations. Food & Wine's Editorial Guidelines Updated on November 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Jonny Valiant Active Time: 15 mins Total Time: 45 mins Yield: 4 to 5 Ingredients 1 tablespoon unsalted butter 1 teaspoon whole cumin seeds 1 teaspoon mustard seeds 1 cup basmati rice 3/4 pound peeled butternut squash, cut into 1/4-inch dice (2 cups) 2 cups water 2 teaspoons kosher salt Directions In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds. Add the rice and diced squash and stir to coat with the butter. Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and serve right away. Rate it Print