Butternut Squash with Rice and Raisins

Butternut Squash with Rice and Raisins

Showcase the color and flavor of fall’s harvest with this easy yet deeply satisfying vegetarian (and vegan) meal. 


  • 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
  • 1 small onion, thinly sliced
  • 3 Tbsp Acala Farms Pure Cottonseed Oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 2 tsp curry powder
  • 1 bay leaf
  • 1 cup chicken or vegetable stock
  • 3 cups cooked brown rice
  • 1/3 cup raisins
  • 1/3 cup toasted pistachios or pine nuts
  • 1 orange, peeled and roughly chopped
  • Garnish: 1 Tbsp chopped scallions or chives


  1. In a large saucepan over medium-high heat, sauté butternut squash and onion in Acala Farms Pure Cottonseed Oil until slightly softened, about 8 to 10 minutes.
  2. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant).
  3. Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes.
  4. Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces.
  5. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.

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