Butternut Squash & Camargue Rice
Serves: 4 adults or 8 kids
  • 1 butternut squash, chopped or sliced
  • 4-5 garlic cloves (whole in skins)
  • Handful of pumpkin seeds (approx 30g)
  • 3 cardamoms, crushed
  • 30g butter
  • 1 tsp chilli flakes
  • 1 tsp cinnamon
  • 1-2 tsp cumin
  • Handful of raisins (approx 30g)
  • 2-3 spring onions, finely chopped
  • 150g uncooked camargue rice (or red rice)
  • Bouillon powder
  • Olive oil
  1. Preheat the oven to 200C.
  2. Firstly, to cook the rice. Wash thoroughly and then pop into a saucepan and cover with boiling water and a sprinkling of bouillon powder. Bring to a boil and then simmer and cook according to instructions (usually approx 15-20 minutes) until all the water is absorbed and the rice is cooked.
  3. Take off the heat and cool.
  4. Next, peel and chop up your butternut squash and place into a roasting tin.
  5. Sprinkle over the chilli flakes and crushed cardamom, dot with lumps of butter, season and scatter the whole garlic.
  6. Place in the oven for 30-40 minutes until the butternut squash has taken on some golden brown colour and is cooked through.
  7. Leave to cool.
  8. Remove the garlic cloves from their skins – they should just pop or squeeze out very easily – and mix into the rice.
  9. Next, add the cumin, cinnamon, pumpkin seeds and raisins and mix.
  10. Add in a good glug of olive oil (ideally cold-pressed) to coat the rice nicely.
  11. Add the butternut squash and sprinkle over the chopped spring onions.
  12. Serve hot or cold.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/butternut-squash-camargue-rice/