Monday, August 12, 2013

Creamy Butternut Squashed Rice

Not sure what to call this recipe, but this works.

It's really versatile depending on the spices you add. The base recipe is 2 parts cooked rice (I like brown), 1 part butternut squash purée, 1 part cottage cheese. Heat it all up and serve. 

The cottage cheese acts as a soft cheese, somewhere between cream cheese and mozzarella, making the dish oh so creamy and filling. Max and the other daycare kids love it plain, I prefer it spiced up a little with some cumin and/or curry. 

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