- 28 oz Palmini rice
- 3 c butternut squash, cubed
- 2 tbsp olive or avocado oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1/4 tsp crushed red pepper flakes
- 1 c vegetable broth
- 3/4 c almond milk (or other non-dairy milk)
- salt + pepper, to taste
- Fresh sage, for garnish
- Heat the olive or avocado oil in a large pan on the stovetop.
- Add in squash, onion, garlic, crushed red pepper, salt & pepper.
- Sauté about 10-12 minutes or until squash begins to soften.
- Add in the broth and almond/non-dairy milk.
- Boil, then reduce heat and let simmer for about 20 minutes.
- Remove from heat and let cool for a few minutes.
- Transfer to a high-speed blender or food processor and purée until smooth & creamy.
- Drain 28 oz. Palmini rice and combine with butternut squash sauce in pan. Heat for a few minutes.
- Serve in bowls & garnish with fresh sage. Enjoy!
