This started off as a bit of an experiment today, when we couldn’t decide what to have. I found butternut squash in the freezer and I had an idea for a rice salad for a packed lunch tomorrow so I combined the two! Turned out rather well so I’m sharing. It’s also very bright and colourful, which is always a good thing on a dreary day. I tend to measure my rice with a jug to help me to get the right amount of water. So here goes:
(vegan, serves 4)
Approx. 500g butternut squash, cubed
Oil
Pumpkin seeds
Approx. 1 tsp ground cumin
8fl oz (or 300g) rice, washed
16fl oz (or 600ml) water
salt and pepper
Handful of cherry tomatoes
1 tbsp Quick Pesto
1.Heat the oven to 200C (gas 6) and lay the squash on a baking tray. Drizzle with oil, season with salt, pepper and the cumin. Mix with your hands, until the squash is coated. Bake in the oven for 30 mins, turning once.
2. Meanwhile, quarter your tomatoes and boil the kettle. Put some oil on a piece of kitchen roll and grease a shallow pan. This is to stop the rice from sticking. Add your rice to the pan, cover with the water, season with salt and bring to the boil. Turn the heat down really low (or off), cover and leave to steam for 20 mins.
3. When the squash is golden and tender, remove from the oven and scatter some pumpkin seeds over the top to let them get toasty in the residual heat.
4. Make sure that all of the water has boiled off the rice, stir in some pesto and the tomatoes.
5. Serve.
I’m using the left over rice as a cold salad tomorrow, make sure to put it in the fridge as soon as possible to prevent it from going off. Rice has to cool down quickly!
A Musician Cooks 