Bring a pan of salted water to the boil and cook the rice as per packet instructions. Drain and keep warm once cooked. Line a baking tray with greaseproof paper, and place the butternut squash ...

Add the butternut squash, garlic and curry paste and cook ... Serve the curry with the 'rice'. For a 400-calorie version of this curry, replace the cauliflower 'rice' with 40g/1½oz dried basmati ...

A simple but nutritious healthy rice dish with popular ingredient in the autumn season which is butter squash. You will love how this dish turn out and how yummy it taste. LA firefighters spray ...

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, ...

This comforting dish is built on leftover rice and topped with spicy chile oil. Christopher Testani for The New York Times For more of our butternut squash recipes, visit New York Times Cooking.