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Curried Butternut Squash

Curried Butternut Squash
2 votes, 3.50 avg. rating (72% score)
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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.

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  • 1 small butternut squash, peeled, seeds discarded, 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 nuts (or pine nuts)
  • 1 orange, peeled and roughly chopped
  • 1 tablespoon chopped scallions or chives


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.

Updated Wednesday, August 1st, 2007

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