It’s squash season and I’m so excited! I love zucchini and summer squash but there is something special about butternut squash and acorn squash and pumpkin…oh my, it just warms the soul! This crisp fall weather just seems to call for a bowl of butternut squash soup, right!?! And who doesn’t love some acorn squash risotto? Well, today I’m sharing a recipe that isn’t so traditional, the flavors might make you question me at first but I promise this is incredible!!!!
Curried Butternut Squash with Coconut Milk
- 2 Tbsp Canola Oil
- 1 Shallot, chopped
- 1 Small Onion, chopped
- 1 Tbsp Curry Powder
- 1/2 tsp Ground Coriander
- 1/4 tsp Pepper
- Dash of Salt
- 2 Cups Vegetable Broth
- 1 Can Coconut Milk
- 2 1/2 Cups Butternut Squash, peeled and chopped into cubes
- 1 1/2 Cups Jasmine Rice
- 1/4 Cup Slivered Almonds
- 1/4 Cup Raisins
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large oven safe pot with a tight fitting lid – like a dutch oven. Add the shallot, onion, curry powder, coriander, salt and pepper and saute 5 to 8 minutes until the onion begins to soften.
Stir in the broth and coconut milk and bring the mixture to a boil for 1 minute over high heat.
Remove from heat and stir in the rice, squash, almonds and raisins.
Cover and place in the oven for 20 minutes.
Remove the lid and allow to cook an additional 10 minutes.
This was such an incredibly delicious meal and I was so excited to eat it that I could hardly stand taking a picture!