Curried Butternut Squash

Showcase the color and flavor of fall’s harvest with this easy yet deeply satisifying vegetarian (and vegan) meal. Use brown rice (versus white) for a heartier dish.


1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
1 small onion, thinly sliced
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 bay leaf
1 cup chicken or vegetable stock
3 cups cooked rice
1/3 cup raisins
1/3 cup toasted pistachios or pinenuts
1 orange, peeled and roughly chopped
Garnish: 1 tablespoon chopped scallions or chives



In a large saucepan over medium-high heat, saute butternut squash and onion in oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant).

Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.

Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.


Cooking & Recipes


6 servings

Preparation Time: 

25 minutes

Start to Finish Time: 

45 minutes

Preparation Method

Add new comment