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Coconut Rice With Winter Squash
- 3 cups rice
- 1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1/4 cup olive oil
- 4 eggs, whisked
- 1 small yellow onion, finely chopped
- 3/4 cup unsweetened coconut milk
- 1 cup frozen shelled edamame, thawed
- 2 kosher salt
Directions:View on Real Simple
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