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.
Take off the heat and cool.
Next, peel and chop up your butternut squash and place into a roasting tin.
Sprinkle over the chilli flakes and crushed cardamom, dot with lumps of butter, season and scatter the whole garlic.
Place in the oven for 30-40 minutes until the butternut squash has taken on some golden brown colour and is cooked through.
Leave to cool.
Remove the garlic cloves from their skins – they should just pop or squeeze out very easily – and mix into the rice.
Next, add the cumin, cinnamon, pumpkin seeds and raisins and mix.
Add in a good glug of olive oil (ideally cold-pressed) to coat the rice nicely.
Add the butternut squash and sprinkle over the chopped spring onions.
Serve hot or cold.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=768