Name: Baked Butternut Squash and Red Camargue Rice Pilaf
Total time: 80 min
Yield: 2
Ingredients: 75g PURE OLIVE SPREAD; 1 BUTTERNUT SQUASH ((CUT IN HALF & SEEDS REMOVED)); 125g RED CAMARGUE RICE; 1 SHALLOT ((PEELED & FINELY CHOPPED)); GARLIC CLOVE ((FINELY CHOPPED)); ½ RED CHILLI ((DE-SEEDED & FINELY CHOPPED)); A PINCH OF GROUND CUMIN; A PINCH OF GROUND CORIANDER; 25g SULTANAS; 1tbsp PINE NUT KERNELS; SALT & FRESHLY GROUND BLACK PEPPER ((TO TASTE))

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Baked Butternut Squash and Red Camargue Rice Pilaf

Sweet and spicy, this pilaf is bursting with freshness and flavour.

Recipe Overview

Total Time 1 hr 20 mins

Difficulty Intermediate

Servings 2 Servings

Ingredients 11

Diet Dairy Free, Lactose Free, Vegan, Vegetarian

How To Make

Step 1

Preheat oven to 190°C/gas mark 5.

Step 2

Grease a baking sheet with Pure spread and place the butternut squash cut side down.

Step 3

Cook for 25 minutes or until flesh is sufficiently soft to cut.

Step 4

Cool the squash and then scoop out the flesh with a spoon and chop into chunks.

Step 5

Leave a thin layer of flesh in the skin and leave the “neck” of the squash intact.

Step 6

Put the flesh in a large bowl, add sultanas and pine nuts. Put to one side.

Step 7

Cover the sachet of rice with 450ml of boiling water. Bring to the boil, cover pan, reduce heat and simmer for 25-30 minutes, or until cooked.

Step 8

Put rice sachet in a sieve and rinse with cold water, drain and remove from the sachet.

Step 9

Melt 25g Pure spread in a heated frying pan and gently fry shallot, garlic and chilli for 3 minutes.

Step 10

Stir in spices and cook for one minute. Combine the shallot, garlic, chilli, rice and squash chunks.

Step 11

Season to taste. Place squash onto a greased baking sheet and divide filling between the halves, dot with remaining Pure spread and cover with tin foil.

Step 12

Bake in the oven for 25-30 minutes. Serve with a rocket salad.