My October issue of Martha Stewart Living just arrived and I was anxious to dive in. I happened to have a butternut squash, so I thought I would make Squeamish Squash, part of a Halloween menu. Scary name, but I like butternut squash and I like rice.
First you boil some thinly sliced ginger in 2 cups of water. Then add a cup of rice and half of a butternut squash that’s been peeled and cored and cut into 1/2 inch pieces. Add a tablespoon of butter and some salt and let it simmer. It sounded easy. I was a bit worried when I added the squash and it went far above the water line. I ended up adding a little more water. This took about half an hour to cook.
Here’s the bad news. It was inedible. I could barely taste the rice and the squash was essentially flavorless, even though there was a hint of ginger. It was like a giant pile of orange mush. I tried adding salt and pepper and even some parmesan cheese, but nothing worked. Down the disposal this one went and good riddance. Squeamish squash indeed.
Posted by Brette Sember 
Martha and Me 