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Curried Rice and Squash Casserole

While waiting at the doctor's office, I often browse through magazines.  Invariably, I come home with a new recipe to try.  Since this is squash season...I thought this recipe was just the thing. I made a few changes and we enjoyed our curried squash casserole.  Pair it with chicken or white fish, and enjoy.

  • 2 Tbsp. oil
  • 1 medium onion, chopped
  • 2 Tbsp. curry powder
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 cups chicken or vegetable broth
  • 1 – 14 oz. tin coconut milk
  • 2 ½ cups diced squash
  • 1 ½ cups jasmine rice
  • ½ cup raisins
  • 1 – 14 oz. tin of black beans drained and rinsed
  • slivered almonds, optional
  1. Saute onions in oil until tender.
  2. Blend in spices.
  3. Stir in broth, coconut milk and boil 1 minute.
  4. Add squash, rice, raisins and black beans.
  5. Place in shallow 3-4 quart casserole.
  6. Cover and bake 40 minutes in 350° oven;  uncover and cook for 10 minutes more.
  7. Garnish with slivered, toasted almonds.


  1. Sounds very tasty. But one question - summer or winter squash? I live in South Florida, so our growing seasons are kind of out of whack - if I had to guess, I'd say winter squash, but we're getting both from our gardens...

    1. I used a butternut squash...but any winter squash would be fine. I have also made it with zucchini (a summer squash) and it was good as well.

  2. This will certainly be dinner tonight--it's squash season here in Winnipeg. Thanks

  3. when do you add the rice and black beans?


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