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 ...

Delicious, hearty, creamy casserole with shredded rotisserie chicken, butternut squash, broccoli, and rice. Don’t want all ...

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.

For a vibrant and flavorful winter dinner, try this vegan spiced roasted squash with pomegranate molasses and pistachios.

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

One of our favorite recipes showcasing black rice is this striking risotto, served with a golden butternut squash puree and creamy burrata—it's a flavorful meal that tastes even better than it ...

rice or any other whole grain if you like. If you can’t find pomegranate molasses, use balsamic glaze instead.' Looking for more vegan dinner ideas? Try this winter butternut squash and ...