BUTTERNUT SQUASH & WILD RICE
Enjoy a classic winter warmer, perfect for a vegetarian lunch or dinner.
- 31 - 60 Minutes
- Easy
- 4-5 people
How to make Butternut Squash and Wild Rice
Method
Ingredients
Ingredients
- 240g Tilda Basmati & Wild Rice, rinsed
- 1 tbsp butter (optional)
- 1 tsp salt to season (optional)
- 1 cup chopped kale
- ½ cupchopped spring onion, divided
- Handful of pumpkin seeds
- Arils from 1 medium pomegranate
Roasted Butternut Squash
- 1 small-to-medium butternut squash, cut into small cubes
Dressing
- 5 tbsp olive oil
- 2 tablespoons spirit vinegar
- 4 tablespoons maple syrup
- 1 tsp cinnamon
- 1 tsp salt
- ½ tsp ground black pepper
How to make BUTTERNUT SQUASH & WILD RICE
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Preheat the oven to 200 degrees celsius and line a large, baking tray with parchment paper
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Make the dressing by mixing the oil, vinegar, maple syrup, cinnamon, salt and pepper
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Add the chopped butternut squash to the baking tray and pour over half the dressing, making sure to coat each cube well.
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Place in the oven for 35-40 mins (toss halfway), until the outside is crisp and golden
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Meanwhile cook the Tilda Basmati & Wild Rice according to packet instructions. Butter and salt is optional but can be added to the water for flavour and to help separate the rice grains
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When the rice is cooked and still warm, stir in the kale, half of the spring onions, and the remaining dressing. Stir well until everything is combined
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Serve the rice on a platter and top with the cooked butternut squash
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Garnish with the remaining spring onion, pomegranate arils and pumpkin seeds
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Meanwhile, heat the remaining ghee in a small pan slice and cook the white onion until golden.
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Slice and add the red chillies and garlic and cook for another 2 mins, roughly chop the coriander then add along with the chilli powder, stir and turn off the heat.
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Bowl up the lentils, top with a drizzle of the spicy oil and a squeeze of lime and serve.
oice to serve up your dhal as part of an elaborate banquet of Indian cuisine.
