- 2 butternut squash, split in half and hollowed out
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 large sweet potato, cut into small cubes
- 1/2 Cup coconut chips
- 2 Cups dry jasmine rice
- 3 1/2 Cups water
- 1/2 Cup coconut milk
- Pecans, toasted and chopped for garnish
Preheat oven to 375 degrees. Place butternut squash halves cut side up on baking sheets and season well with olive oil and salt. Roast in the oven until tender about 50 minutes.
Meanwhile, in a pan, toast the coconut chips and sweet potato in butter for 2 minutes or until fragrant.
Pour sweet potatoes and coconut chips into a pot along with the rice, water, and coconut milk and stir to fully incorporate. Cook in a rice cooker or in a stove pot until rice is al dente. Remove lid and fluff with fork, then taste and season with salt as necessary.
Serve the rice in the butternut squash shells and garnish with more coconut chips and pecans.