This is incredibly wholesome. Loaded with vitamin A from the butternut squash as well as fibre and protein.
Butternut Squash & Camargue Rice
Serves: 4 adults or 8 kids
Ingredients
- 1 butternut squash, chopped or sliced
- 4-5 garlic cloves (whole in skins)
- Handful of pumpkin seeds (approx 30g)
- 3 cardamoms, crushed
- 30g butter
- 1 tsp chilli flakes
- 1 tsp cinnamon
- 1-2 tsp cumin
- Handful of raisins (approx 30g)
- 2-3 spring onions, finely chopped
- 150g uncooked camargue rice (or red rice)
- Bouillon powder
- Olive oil
Instructions
- Preheat the oven to 200C.
- Firstly, to cook the rice. Wash thoroughly and then pop into a saucepan and cover with boiling water and a sprinkling of bouillon powder. Bring to a boil and then simmer and cook according to instructions (usually approx 15-20 minutes) until all the water is absorbed and the rice is cooked.
- Take off the heat and cool.
- Next, peel and chop up your butternut squash and place into a roasting tin.
- Sprinkle over the chilli flakes and crushed cardamom, dot with lumps of butter, season and scatter the whole garlic.
- Place in the oven for 30-40 minutes until the butternut squash has taken on some golden brown colour and is cooked through.
- Leave to cool.
- Remove the garlic cloves from their skins – they should just pop or squeeze out very easily – and mix into the rice.
- Next, add the cumin, cinnamon, pumpkin seeds and raisins and mix.
- Add in a good glug of olive oil (ideally cold-pressed) to coat the rice nicely.
- Add the butternut squash and sprinkle over the chopped spring onions.
- Serve hot or cold.
Just made this…it’s delicious! Thanks for the recipe