Measure 2 cups of water into a sauce pan. Bring water to a boil. Add 1 cup of jasmine rice to the pot. Boil for 5 minutes. Turn off stove; place lid on pot to steam rice to perfection.

Slice several peppers and half of the purple onion into long slivers. Slice mushroom caps and stems into thin slices. Peel and deseed a butternut squash; cut half of it into bite size chunks.

Heat 2 tbsp of olive oil in a skillet. Sautée vegetables in the skillet until fork tender (or to your preferred tenderness).

Add peanut sauce to vegetables, stir.

Serve veggies over rice. Enjoy!