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Curried Butternut Squash and Rice Casserole

  • 6servings
  • 310calories

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Source: www.goodhousekeeping.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) vegetable oil

  2. 1 cup(s) (about 1 medium) chopped onion

  3. 1 shallot , chopped

  4. 1 tablespoon(s) curry powder

  5. 1 teaspoon(s) salt

  6. 1/2 teaspoon(s) ground coriander

  7. 1/4 teaspoon(s) ground black pepper

  8. 2 cup(s) reduced-sodium chicken or vegetable broth

  9. 1 can(s) (14-ounce) reduced-fat coconut milk

  10. 2 1/2 cup(s) (about 1 1/2 pounds) butternut squash , peeled and cut into 1/2-inch cubes 1 1/2 cup(s) basmati rice

  11. 1/4 cup(s) sliced almonds

  12. 1/4 cup(s) golden raisins

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

  2. Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

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