Curried Butternut Squash With Rice

Name: Curried Butternut Squash With Rice
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 vegetable or chicken 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

"This colorful butternut squash and rice recipe showcases the flavor of fall’s harvest in an easy yet deeply satisfying vegetarian (and vegan) meal. Feel free to be creative! Use brown rice (versus white) or wild rise for a heartier dish. Use almonds or other nuts instead of pistachios or pinenuts. Use cranberries instead of raisins! ..."

INGREDIENTS

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1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces

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1 small onion, thinly sliced

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3 tablespoons vegetable oil

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1/2 teaspoon ground cumin

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1/2 teaspoon ground ginger

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2 teaspoons curry powder

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1 bay leaf

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1 cup vegetable or chicken stock

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3 cups cooked rice

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1/3 cup raisins

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1/3 cup toasted pistachios or pinenuts

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1 orange, peeled and roughly chopped

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Garnish: 1 tablespoon chopped scallions or chives

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