Serves 4
Ready in 30 minutes

Ingredients

* 2 cups water
* 1 one-inch piece of fresh ginger, peeled & grated
* ½ medium-sized butternut squash, peeled & cut into ½ inch cubes
* 1 cup jasmine rice
* 1 tbsp ghee (substitute olive oil to make the dish vegan)
* ½ tsp salt

Instructions

1. Bring water and ginger to a boil in a medium saucepan.
2. Add squash, rice, ghee and salt. Reduce heat to a simmer and cover the saucepan with a lid.
3. Cook until the liquid is absorbed or about 20 minutes.

Ashley Pitman is a fresh and authentic voice that brings potent ancient wisdom to the dinner table – as something the entire family can understand, embrace and enjoy. She supports thousands of people in crafting a thriving day-to-day experience that’s in favor of their best work – we’re talkin’ raw foods, ayurveda, cleansing, life-enhancing relationships, yoga, meditation, conscious business, and community. For tons of free valuable content visit her blog or sign up for the free weekly newsletter.