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Curried Butternut Squash

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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

Details

Preparation

Step 1

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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