Meal Type: Entree
In a large saucepan, over medium heat melt butter. When butter is fully melted add squash. Cook until they are tender, about 15 minutes. When squash is finished let cool in pan, do not drain.
In a pot bring 5 ½ cups of water to a boil. When water is boiling add 1 teaspoon of salt and rice. Cover pot and return to a boil. When water is boiling reduce the heat to a simmer. Cook covered for 18 minutes until rice is done. If the rice is not done add more water and continue to cook until rice is fully cooked and tender.
In a large casserole dish poor cooked rice into the bottom of the dish, add cooked squash and juices to the rice. Combine Basil, Oregano, Sea Salt, Pepper, Sour Cream and heavy cream with rice. Stir until completely mixed.
Place dish, covered, in a 350 degree oven and cook for 20 minutes, uncover and cook for an additional 10 minutes.