"All you need to know for a healthier child...."
This is incredibly wholesome. Loaded with vitamin A from the butternut squash as well as fibre and protein.
Butternut Squash, Camargue Rice and Roasted Garlic
Take off the heat and cool.
Method
Preheat the oven to 200C.
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.
Serves 4 adults or 8 kids
Ingredients
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
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.
Looking for more ideas?
Have a look at more side dishes including Cauliflower, Cumin, Pea & Potato Patties.
