Baked Butternut Squash and Red Camargue Rice Pilaf
Sweet and spicy, this pilaf is bursting with freshness and flavour.
- Time 80 Mins
- Feeds 2 People
- Level Intermediate
75G PURE SPREAD
1 BUTTERNUT SQUASH, CUT IN HALF & SEEDS REMOVED
125G OR 1 SACHET RED CAMARGUE RICE
1 SHALLOT, PEELED & FINELY CHOPPED
1 GARLIC CLOVE, FINELY CHOPPED
HALF A RED CHILLI, DE-SEEDED & FINELY CHOPPED
A PINCH OF GROUND CUMIN
A PINCH OF GROUND CORIANDER
1 TBSP PINE NUT KERNELS
SALT & FRESHLY GROUND BLACK PEPPER
Preheat oven to 190°C/gas mark 5. Grease a baking sheet with Pure spread and place the butternut squash cut side down. Cook for 25 minutes or until flesh is sufficiently soft to cut.
Cool the squash and then scoop out the flesh with a spoon and chop into chunks. Leave a thin layer of flesh in the skin and leave the “neck” of the squash intact. Put the flesh in a large bowl, add sultanas and pine nuts. Put to one side.
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. Put rice sachet in a sieve and rinse with cold water, drain and remove from the sachet.
Melt 25g Pure spread in a heated frying pan and gently fry shallot, garlic and chilli for 3 minutes. Stir in spices and cook for one minute. Combine the shallot, garlic, chilli, rice and squash chunks. 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. Bake in the oven for 25-30 minutes. Serve with a rocket salad.