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Baked Butternut Squash and Red Camargue Rice Pilaf

Yields2 ServingsTotal Time1 hr 20 mins

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

Baked Butternut Squash & Red Camargue Rice Pilaf - Pure Free From

 75 g PURE OLIVE SPREAD
 1 BUTTERNUT SQUASH (CUT IN HALF & SEEDS REMOVED)
 125 g RED CAMARGUE RICE
 1 SHALLOT (PEELED & FINELY CHOPPED)
 1 GARLIC CLOVE (FINELY CHOPPED)
 ½ RED CHILLI (DE-SEEDED & FINELY CHOPPED)
 A PINCH OF GROUND CUMIN
 A PINCH OF GROUND CORIANDER
 25 g SULTANAS
 1 tbsp PINE NUT KERNELS
 SALT & FRESHLY GROUND BLACK PEPPER (TO TASTE)
1

Preheat oven to 190°C/gas mark 5.

2

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

3

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

4

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

5

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

6

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

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.

8

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

9

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

10

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

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.

12

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

Nutrition Facts

2 servings

Serving size

2