4 Serves
70 Mins
Bring a large pot of salted water to a boil. Peel, deseed, and cut the butternut squash into 1/4-inch cubes.
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Vitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
437 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
349 mg / 420 mgPhosphorus
654 mg / 1,250 mgPotassium
1686 mg / 4,700 mgSodium
1518 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
11 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Cook the butternut squash cubes in the boiling water for 10 minutes until tender. Drain the squash using a colander, then roughly mash it with a fork and stir in the curry powder.
In the same pot, melt the butter over medium heat. Add the shallots and sauté until translucent and fragrant, about 2 minutes.
Stir in the olive oil, then add the rice and minced garlic, stirring constantly for 1 minute to toast the grains.
Add the mushrooms to the pot and continue to stir for another minute.
Pour in the first cup of stock and stir occasionally until the liquid is mostly absorbed. Repeat with the second cup of stock.
Fold in the mashed butternut squash, white cheese, and mixed herbs. Add the remaining stock and continue stirring until the rice is al dente, about 15 minutes.
Season with salt and pepper to taste, then serve immediately on pre-warmed dishes, garnished with extra herbs and cheese.
7
g34
g6
g
Japanese
Indian