Coconut Rice With Winter Squash

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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 yellow onion, finely chopped

3/4 cup unsweetened coconut milk

1 cup frozen shelled edamame, thawed

3 cups cooked rice

1/2 teaspoon kosher salt

2 scallions, trimmed and thinly sliced

Watercress and Mushroom Salad with Lime Vinaigrette

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