Roasted Butternut Squash and Chestnut Pilaf
Ingredients
- 1 medium butternut squash, skin on
- 2 tbsp butter
- 1 white onion, finely diced
- 3 cloves
- 4 cardamom pods, crushed
- 1 tsp turmeric
- 1 cinnamon stick
- 1 curry leaf
- 2 garlic cloves, whole
- 250g basmati rice, rinsed and drained
- 600ml vegetable stock
- 3 spring onions, finely chopped
- handful of fresh coriander
- handful of fresh parsley
- 1 x 180g pouch merchant gourmet whole chestnuts
- salt and pepper
Preparation
Preheat the oven to 200c (180c fan)
Remove the top and bottom of the butternut squash so both ends are flat, then lay it on its side and cut through the middle where the thinner end begins to widen
Rest the flat edge of each half on the chopping board and cut down through the centre
Remove any seeds and cut into semi circles about 1
Cm thick
Place on a baking tray, drizzle with oil and sprinkle with a good pinch of salt
Roast for 10-15 minutes on one side, then flip and roast for a further 10-15 minutes on the other side until soft and starting to caramelise in places
Meanwhile, melt the butter in a large lidded saucepan
Add the onion and cook for 3-4 minutes or until starting to soften
Add the cloves, cardamom pods, turmeric, cinnamon stick, curry leaf and whole garlic cloves and stir to combine
Cook for a minute or two more until fragrant
Add the rice and stir to coat in the butter and spices
Continue to stir for a further 2 minutes to gently toast the rice
Add the stock, stir and bring to the boil
Once boiling, reduce to a simmer and cover with the lid
Cook for 10-12 minutes or until all the water has been absorbed
Once absorbed, remove from the heat and leave to sit with the lid on for a further 5 minutes
Stir in the spring onion, parsley, coriander, chestnuts and a big pinch of salt and pepper
Place in a large serving bowl and top with the roasted butternut squash