Butternut Squash in Olive Oil


~200 gr butternut squash, peeled, cut in a little bit larger than bite-size
1 onion, sliced
1/4 cup extra virgin olive oil
2 tbsp rice, rinsed
1/4 cup water
1 tsp lemon juice

1 tbsp dill, chopped


Saute the onion with olive oil. Add the rest of the ingredients. Put the lid on. Cook until the rice is tender over low heat. Let it cool down first. Then place on a service plate. Sprinkle some dill over the top.

Serve the Butternut Squash in Olive Oil at room temperature or chilled.

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