- 1 pound butternut squash
- 2 cups minced onions
- 3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/3 cup butter or margarine
- 1 1/2 cups basmati rice, rinsed and drained
- 1 1/2 tablespoons curry powder
- About 1/2 teaspoon salt
- 3 cups fat-skimmed chicken or vegetable broth
- 2 tablespoons chopped fresh cilantro
- calories 240
- caloriesfromfat 32 %
- protein 7.9 g
- fat 8.5 g
- satfat 4.7 g
- carbohydrate 37 g
- fiber 2.3 g
- sodium 270 mg
- cholesterol 20 mg
How to Make It
Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).
In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.
Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.