BUTTERNUT SQUASH PILAF

Butternut squash pilaf image

This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions

Provided by Miriam Nice

Categories Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 11

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Ingredients

1 tbsp vegetable oil
1 onion , chopped
1 tbsp tagine spice blend (we used Bart Baharat)
350g pack ready-diced butternut squash
225g basmati rice
2.5cm/1in piece root ginger , peeled and finely grated
1 garlic clove , crushed
100g fruit & nut mix
600ml vegetable stock
1 tbsp ready-made crispy onions
chopped parsley , to serve (optional)

Steps:

Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium