Curried Butternut Squash and Rice Casserole

 Country Living One-Dish Country Suppers, p. 104

2 tablespoons vegetable oil

1 medium onion, chopped (about 1 cup)

1 shallot, chopped

1 tablespoon curry powder

½ teaspoon ground coriander

1 teaspoon salt

¼ teaspoon ground black pepper

2 cups low-sodium vegetable broth

1 14-ounce can low-fat coconut milk (not cream of coconut)

1 1 ½ pound butternut squash, peeled, halved, seeded, and cut into ½-inch cubes (about 2 ½ cups)

1 ½ cups basmati rice

¼ sliced almonds

¼ cup golden

Happy chopping! 

Cook the onion and spices: Preheat oven to 375F. In a 4-quart shallow Dutch oven, heat the oil over medium heat. Add the onion, shallot, curry powder, coriander, salt, and pepper. Saute until the onion has softened—5 to 7 minutes.

Finish the casserole and bake: Stir in the broth and coconut milk. Bring the mixture to a boil over high heat. Cook for 1 minute. Remove the pan from the heat and stir in the squash, rice, almonds, and raisins. 

Looks soupy when you put it in, but...

Cover tightly and place in the oven. Bake for 20 minutes. Carefully remove the cover and bake for 10 more minutes, until the rice and squash are tender. Serve immediately.

...it really fluffs up!

 My Rating: 4/5 "Love the unity of flavor in this. Everything melds together into this pleasant, warming taste that's just complex enough to be interesting without overwhelming you. It's also a nice combination of vegan and filling - beautifully done!"