Do y’all Pinterest? It seems like everyone is talking about it now, but I first heard about it in August from Bridget at Bake@350. If you, like me, ever covered your bulletin boards, walls, binders and lockers in photos and things ripped from magazines, you’ll definitely like Pinterest. Or if you, like me, see recipes online you want to make and clothes you want to buy when they go on sale and books you want to read and need a good way to keep them all together for later, you’ll like Pinterest.

Or if you’re planning a wedding. I definitely recommend it if you’re planning a wedding.

And so it was that I found this recipe… via a girl who spilled fruit punch on my Precious Moments Bible during Sunday school in Arizona when I was about 8, and then turned up in one of my high school classes in Maryland. Weird, right?

Anyway, this recipe is easy and delicious. It has vegetables, protein, fiber and … lots of fat. But it’s fat from eggs and coconut milk, so that’s healthy fat, right? I think so. Plus, you need some fat anyway. You can thin out the coconut milk with a little water if you’re worried about it.

Basically it’s winter fried rice with a hint of coconut. Yum. The most annoying part of the whole thing is cutting up the squash, but I would still advise against buying pre-cut butternut squash. It’s dry and yucky.

You don’t want dry and yucky. You want this.

You also want to join Pinterest, if you haven’t already. Then, follow me! I pin lots of cupcakes, too. And sparkly things. Not just rice recipes.

Coconut brown rice with squash and edamame (Serves 4, adapted from Real Simple)
3 cups brown rice (white is OK if you are pressed for time, but brown is better)
1 small butternut squash
1 cup frozen shelled edamame
1 small yellow onion
1/4 cup olive oil
4 eggs
3/4 cup unsweetened coconut milk
Salt

Cook the rice based on package directions or personal preference.

While rice is cooking, peel and cut the squash into roughly 1/2-inch pieces. Put the squash in a saucepan and cover with water. Bring the water to a boil and cook squash about 5 minutes, or until tender. Drain squash and set aside.

Thaw the edamame and set aside (you can put it with the cooked squash). Chop the onion into very small pieces.

Once the rice is done, heat 2 tablespoons of oil in a skillet on medium heat. Whisk the eggs in a small bowl and then add to the skillet. Stir the eggs and cook, stirring occasionally, until they are cooked and scrambled. Remove from the pan and set aside.

Add the rest of the oil (2 tablespoons) and the onion to the skillet and cook for 2 minutes, then add the coconut milk and simmer that mixture for 2 more minutes.

Add the rice, squash, edamame and a pinch of salt to the skillet and cook, stirring occasionally, until the whole thing is heated through and rice absorbs the liquid (about two minutes).

Remove the skillet from heat and stir the eggs into the mixture. Serve immediately.