-1 small butternut squash - peeled and cut into 1/2 inch pieces (about 2 cups)
-1/4 cup olive oil
-4 eggs, whisked
-1 small Maui onion (or any onion)
-3/4 cup unsweetened coconut milk
-1 cup frozen shelled edamame, thawed
-2 cups reheated brown rice (from yesterday)
-1/2 tsp. kosher salt
-2 scallions, trimmed and thinly sliced (not necessary if you can't find scallions)

Cover the squash with water and boil in a pot until tender, about 5-10 min (check with a fork - should be done like a potato).  Drain and set aside.  Heat half the oil in a skillet over medium heat.  Add the eggs and cook, stirring, until they're scrambled (remove from pan).   Add the remaining oil and the onion to the skillet and cook for 2 minutes.  Add the coconut milk and simmer for 2 minutes.  Now add squash, edamame, rice, and salt and cook, stirring gently until heated through and all the liquid is absorbed, about 2 min.  Remove from heat.  Add the eggs (& scallions if you have them), toss and serve