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Butternut 4

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

  1. Preheat the oven to 200 degrees celsius and line a large, baking tray with parchment paper

  2. Make the dressing by mixing the oil, vinegar, maple syrup, cinnamon, salt and pepper

  3. Add the chopped butternut squash to the baking tray and pour over half the dressing, making sure to coat each cube well.

  4. Place in the oven for 35-40 mins (toss halfway), until the outside is crisp and golden

  5. 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

  6. 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

  7. Serve the rice on a platter and top with the cooked butternut squash

  8. Garnish with the remaining spring onion, pomegranate arils and pumpkin seeds

  9. Meanwhile, heat the remaining ghee in a small pan slice and cook the white onion until golden.

  10. 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.

  11. 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.