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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups). | 2. In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes. | 3. Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer. | 4. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. | 5. Stir in cilantro and salt to taste. Spoon into a bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	lb		204.1168	53.025	4.5359	0.4536
onion	2	cups	minced	128.0	29.888	3.52	0.32
ginger	3	tablespoons	minced	14.4	3.1986	0.3276	0.135
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
basmati rice	1 1/2	cups	rinsed drained	-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
salt	1/2	teaspoon		-	-	-	-
vegetable broth	3	cups	de-fatted	487.08	78.96600000000001	17.8596	11.5128
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.