Family Butternut & Rice Kasha

A warm, creamy bowl of comfort made with tender butternut squash, rice, and milk — gently sweet, nourishing, and perfect for cool mornings or simple suppers.

🌱 From the Field

Our butternut squash is harvested at peak ripeness and frozen to preserve its natural sweetness. When simmered slowly with rice and milk, it turns soft, creamy, and beautifully golden — a humble dish that tastes like home.

🧺 Ingredients (serves 4)

  • 2 cups frozen Wild Flight butternut squash pieces

  • 1 cup white rice (short or medium grain works best)

  • 3 cups milk

  • 1 cup water

  • 1–2 tablespoons butter

  • 1–2 tablespoons sugar or honey (optional, depending on sweetness preference)

  • Pinch of salt

  • Optional: pinch of cinnamon or vanilla

🔥 Instructions

  1. Cook the squash:
    In a medium pot, combine frozen butternut pieces with 1 cup water. Bring to a gentle simmer and cook until very soft (about 8–10 minutes).

  2. Mash lightly:
    Using a spoon or potato masher, mash the squash slightly, leaving some small pieces for texture.

  3. Add rice & milk:
    Stir in rice, milk, salt, and butter. Bring to a gentle boil, then reduce heat to low.

  4. Simmer slowly:
    Cook uncovered on low heat for 20–25 minutes, stirring often to prevent sticking, until rice is tender and mixture is creamy.

  5. Finish:
    Stir in sugar or honey if using. Add cinnamon or vanilla if desired. Adjust thickness with a splash of warm milk if needed.

  6. Serve warm:
    Spoon into bowls and top with a little extra butter or drizzle of honey.

🌾 Farmer’s Tip:

For extra richness, replace ½ cup of milk with cream. If you prefer a thinner kasha, add warm milk just before serving.

🍽️ Serving Ideas:

  • Top with toasted nuts or pumpkin seeds

  • Add raisins or dried cranberries

  • Serve as a cozy breakfast or light evening meal

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