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Recipe for Curried Butternut Squash With Rice | Almanac.com

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Curried Butternut Squash With Rice

Photo Credit
Sergey Fati/Shutterstock
Yield
6 servings
Category
Vegetables
Course
Side Dishes
Preparation Method
Boil
Saute
Sources
Yankee Magazine
May 16, 2023
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Our Curried Butternut Squash With Rice recipe is colorful and cozy, making for an easy yet deeply satisfying vegetarian 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 pine nuts. Use cranberries instead of raisins! 

Ingredients
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
Instructions

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.

 

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Comments

Dru (not verified)

6 months 1 week ago

I used to be able to "pin" your recipes to Pinterest, but that feature is no longer allowed. Can you please bring it back?!! Thanks.