Curried Butternut Squash

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 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

Directions

In a large saucepan over medium-high heat, sauté 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. NOTES: Cut the squash into small pieces and simmer it with onions, cumin, ginger, curry, and a bayleaf until it is soft and flavorful. Add some rice and stir in raisin, pistachio nuts, and a chopped orange and you have dinner on the table in no time.

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