Rice with Curried Butternut Squash
Rice with Curried Butternut Squash

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rice with curried butternut squash. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This colorful butternut squash and rice recipe showcases the flavor of fall's harvest in an easy yet deeply satisfying vegetarian (and vegan) meal. Add onion, shallot, curry powder, salt, coriander, and pepper. Stir in the broth and the coconut milk.

Rice with Curried Butternut Squash is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Rice with Curried Butternut Squash is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook rice with curried butternut squash using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rice with Curried Butternut Squash:
  1. Prepare butternut squash, peeled and grated
  2. Get onion, diced
  3. Prepare olive oil
  4. Take steamed rice
  5. Make ready curry powder (I used Japanese curry powder)
  6. Get powdered broth (I used mushroom)

Butternut squash is one of our favorite fall staples. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. An incredibly flavorful, healthy, filling, and comforting Butternut Squash Coconut Curry Rice Noodle Soup!

Instructions to make Rice with Curried Butternut Squash:
  1. Prepare your pan. Stir-fry the onion with the oil until translucent.
  2. Add grated butternut squash. Continue stirring every now and then until the butternut squash is cooked. (The color will deepen.) Add curry powder, then powdered broth, continue stirring until well combined.
  3. Add rice. Mix well. And serve.
  4. I serve it with chicken. My family loves it!

This gluten-free and vegan comfort food dish is big on coconut, curry, and ginger flavors all with a bit of spice. Add the tomatoes and stock, bring to the boil, then reduce the heat. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'.

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