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Roasted Butternut Squash & Turmeric Basmati Bake with Green Harissa Recipe

Name: Roasted Butternut Squash & Turmeric Basmati Bake with Green Harissa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 large butternut squash, peeled and cut into chunks; 2 tablespoons olive oil; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 4 garlic cloves, minced; 1 inch piece of ginger, grated; 1 bunch of parsley, leaves and stems separated; 300 ml coconut milk; 2 cups basmati rice, rinsed; 1 lime, juiced; 1/4 cup pumpkin seeds; 1/4 cup sunflower seeds; 1/2 teaspoon chili flakes; Salt and pepper to taste

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This is a yummy dish with roasted butternut squash and golden turmeric rice. It's baked all together and served with a spicy green sauce. You'll love the crunchy seeds on top!

Ingredients

1 large butternut squash, peeled and cut into chunks

2 tablespoons olive oil

1 teaspoon turmeric powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

4 garlic cloves, minced

1 inch piece of ginger, grated

1 bunch of parsley, leaves and stems separated

300 ml coconut milk

2 cups basmati rice, rinsed

1 lime, juiced

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 teaspoon chili flakes

Salt and pepper to taste

Method

Preheat the oven to 200°C (390°F).

In a large bowl, toss the butternut squash chunks with 1 tablespoon of olive oil, turmeric, ground cumin, and a pinch of salt and pepper. Spread on a baking tray and roast for 20 minutes until tender.

While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the minced garlic, grated ginger, and ground coriander. Cook for 2 minutes until fragrant.

Chop the parsley stems finely and stir into the spice mixture. Add the rinsed basmati rice and stir to coat the rice with the spices.

Pour in the coconut milk and 300 ml of water. Bring to a simmer, then remove from heat.

In a separate dry pan, toast the pumpkin seeds and sunflower seeds with chili flakes until golden and set aside.

Once the squash is roasted, reduce the oven temperature to 180°C (356°F).

In a large roasting tin, combine the roasted squash and the rice mixture. Cover tightly with foil and bake for 20 minutes, or until the rice is cooked through.

Remove the foil, squeeze the lime juice over the rice and squash, and bake for an additional 5 minutes to crisp up the top slightly.

Chop the parsley leaves and sprinkle over the bake along with the toasted seeds before serving.

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