2 cups (280 g) diced butternut squash

2 tbsp (30 ml) olive oil

1 cup (250 ml) chicken broth

1 lb (450 g) lean ground beef

1/2 tsp ground turmeric

1/4 tsp curry powder

2 cloves garlic, chopped

2 tbsp (30 ml) soy sauce

4 cups (600 g) cooked basmati rice, at room temperature (see note)

2 green onions, chopped

1 lime, cut into wedges

In a non-stick skillet over high heat, brown the diced squash in half of the oil (1 tbsp/15 ml) for 5 minutes. Add half of the broth (1/2 cup/125 ml) and continue cooking until the broth has been completely absorbed. Set the squash aside on a plate.

In the same skillet, brown the meat with the turmeric and curry powder in the remaining oil for 5 minutes, breaking up the meat with a wooden spoon as it cooks. Add the garlic and soy sauce. Cook for 1 minute. Season with pepper.

Add the rice, squash and the remaining broth. Cook for 1 minute. Sprinkle with the green onions and serve with the lime wedges.

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