Curried Squash and Basmati Rice

Serves 8

1 pound butternut squash diced in ½-inch cubes

2 cups minced onions

3 tbsp minced fresh ginger

1 tbsp minced garlic

1/3 cup butter

1 ½ cups Basmati rice, rinsed and drained

1 ½ tbsp curry powder

About ½ tsp salt

3 cups chicken or vegetable broth, skimmed of fat

2 tbsp chopped fresh cilantro

Peel squash and cut in half length-wise. Remove seeds. Dice squash in ½ to ¾-inch cubes (makes about 2½ cups).
In a 5 or 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 or so.
Stir in salt, squash and broth. Bring to a boil over high heat; reduce heat and simmer, covered, stirring occasionally until rice and squash are tender to bite, 16 to 20 minutes.
Stir in cilantro and correct seasoning.

b in a bowl with yogurt, chutney.

Source: Sunset Magazine, November 2000

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