Recipe for Curried Butternut Squash With Rice | Almanac.com

Curried Butternut Squash With Rice

Photo Credit
Sergey Fati/Shutterstock
6 servings
Preparation Method

Curried Butternut Squash With Rice

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This colorful butternut squash and rice recipe showcases the flavor of fall’s harvest in an easy yet deeply satisfying vegetarian (and vegan) meal.

Feel free to be creative! Use brown rice (versus white) or wild rise for a heartier dish. Use almonds or other nuts instead of pistachios or pinenuts. Use cranberries instead of raisins! 

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 vegetable or chicken 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.