Curried Butternut Squash

From Yankee Magazine — September 2007

Vegetables Recipes

Preparation Time: 25 minutes

Start to Finish Time: 45 minutes

Yield: 6 servings

Like many farm stand recipes, this one makes for a quick yet deeply satisifying vegetarian (and vegan) meal.

• 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

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.

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