Updated Wednesday, August 1st, 2007
Total Time: 30
Yield: 6 servings
Like many farm stand recipes, this one for Curried Butternut Squash makes for a quick yet deeply satisifying vegetarian (or vegan) meal.
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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