Sweets for Lunch

          I know this is a bit late but I said I would do something with the butternut squash I had. Tadaa! Raisin + Butternut Squash fried rice.I like Butternut Squash I like raisins in rice; so why not mix it all together? I find butternut squash to be as sweet if not sweeter than candy and it happens to be one of my favorite root vegetables of all time. (purple sweet potatoes might be next on the list.
           There are a lot of ways to use the Butternut squash in cooking but just plain baking is good enough. Although the next time I bake it I should flip them squash over on it's flat side to bake because the sweet syrup or whatever could be inside was splashing around in my oven. 30 mins baking in a 350 degrees oven is good enough for a regular size squash. It is better to over-cook the squash than to under-cook it because once you refrigerate it the squash will stiffen up giving it just the perfect texture as a snack, in a meal, or even dessert. (or you can just cook it perfectly at 30 mins or just when juice starts flowing out of the squash, you know the insides are edible.
          For this fried rice recipe I also used brown rice instead of white rice. Cooking with brown rice is actually not bad, brown rice has this texture on it that might not feel so pleasant to eat by itself. However, when brown rice is mixed with a sauced based dish, the sauce gives it that right texture to be scarfed down. I have made brown rice with a chicken curry topped on it and it just taste so delicious that I could not stop eating. The point is, brown rice has this grey taste that can be colorized by having dishes that can compliment it. It does not necessarily have to be a sauce. Also brown rice does not have this starch present in white rice which makes me waste a a few grains as they are stuck on the wok. (Those farmers worked hard to harvest my rice) Actually I will tell you few followers something interesting next time I write about stir-frying with starch.

Peace