Salads and Vegetables: Vegetable Dishes: Butternut Squash Spiced Rice

This delicious rice can be served as a side dish or eaten as a meal on its own.

Author: CalorieKing
Date: August 07, 2009

Serves: 8 person(s)
Yield: 8 x approx. 1 cup servings

Preparation Time: 10 mins
Cooking Time: 20 mins


    20 oz butternut squash
    1 cup rice, uncooked
    1 medium onion, chopped
    2 cloves garlic, crushed
    2 Tbsp chicken stock
    1 tsp curry powder
    2 Tbsp currants
    1/4 cup almonds, toasted
    1 cup baby spinach leaves


    Cut squash into 1-inch chunks and cook until just tender.

    Boil, steam or microwave rice. Heat a heavy-based saucepan and cook onion and garlic in chicken stock until soft.

    Add cooked squash and curry powder to saucepan. Blend in cooked rice, currants and toasted almonds. Cook, stirring gently until rice is hot and ingredients are well combined.

    Just before serving, stir through the torn spinach leaves.

Nutritional Information
(Per Serving)

Calories:158 cals
Kilojoules:663 kJ
Fat:2.5 g
Carbohydrates:31.4 g
Protein:3.8 g
Cholesterol:0.0 mg
Sodium:18 mg
Saturated Fat:0.3 g
Fiber:2.9 g
Calcium:66.0 mg
Total Sugars:4.0 g

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