Butternut Squash & Wild Rice

Name: Butternut Squash & Wild Rice
Prep time: PT25 M
Cook time: 30 min
Total time: 30 min
Yield: Serves 4-5
Cuisine: British
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; For the roasted butternut squash; 1 small-to-medium butternut squash, cut into small cubes; For the dressing; 5 tbsp olive oil; 2 tablespoons spirit vinegar; 4 tablespoons maple syrup; 1 tsp cinnamon; 1 tsp salt; ½ tsp ground black pepper

Enjoy a classic winter warmer, perfect for a vegetarian lunch or dinner.

31 - 60 Minutes
Easy
Serves 4-5

This recipe uses:

Basmati and Wild Rice

Where to buy

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

For the roasted butternut squash
1 small-to-medium butternut squash, cut into small cubes

For the 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

Preheat the oven to 200 degrees celsius and line a large, baking tray with parchment paper
Make the dressing by mixing the oil, vinegar, maple syrup, cinnamon, salt and pepper
Add the chopped butternut squash to the baking tray and pour over half the dressing, making sure to coat each cube well.
Place in the oven for 35-40 mins (toss halfway), until the outside is crisp and golden
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
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
Serve the rice on a platter and top with the cooked butternut squash
Garnish with the remaining spring onion, pomegranate arils and pumpkin seeds
Meanwhile, heat the remaining ghee in a small pan slice and cook the white onion until golden.
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.
Bowl up the lentils, top with a drizzle of the spicy oil and a squeeze of lime and serve.