Curried Squash and Basmati Rice

Photo: James Carrier

Yield: Makes about 7 cups; 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 32%
  • Protein: 7.9g
  • Fat: 8.5g
  • Saturated fat: 4.7g
  • Carbohydrate: 37g
  • Fiber: 2.3g
  • Sodium: 270mg
  • Cholesterol: 20mg


  • 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


  1. 1. 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).
  2. 2. 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.
  3. 3. Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.
  4. 4. 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.
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