Butternut Squash Spiced Rice

Butternut Squash Spiced Rice

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


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Yield: 8 x approx. 1 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 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 Info (per serving)

CALORIES 158 cals
Kilojoules 663 kJ
Fat 2.5 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 18 mg
Carbohydrates 31.4 g
Fiber 2.9 g
Total Sugars 4.0 g
Protein 3.8 g
Calcium 66.0 mg
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