Curried Butternut-Squash and Rice Casserole

This gratifying meatless baked rice dish satisfies vegetarians. 
Serves: 6
* 2 tablespoons vegetable oil 
* 1 cup chopped (about 1 medium) onion 
* 1 shallot, chopped 
* 1 tablespoon curry powder 
* 1 teaspoon salt 
* 1/2 teaspoon ground coriander 
* 1/4 teaspoon ground black pepper 
* 2 cups reduced-sodium chicken or vegetable broth 
* One 14-ounce can reduced-fat coconut milk 
* 2 1/2 cups (about 1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch cubes 
* 1 1/2 cups basmati rice 
* 1/4 cup sliced almonds 
* 1/4 cup golden raisins 

1. Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened - 5 to 7 minutes. 

2. Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.