Butternut squash with basmati rice

Prep: 10 mins

Cook: 20 mins

A delicious winter dish, made simply.

2 tbsp unsalted butter

1 tsp whole cumin seeds

1 tsp mustard seeds

200g basmati rice

1 butternut squash, cut into small squares

470ml water

75g parmesan or other hard cheese

2 tsp salt

Freshly ground pepper

In a medium saucepan, melt the butter.

Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds.

Add the rice and squash and stir to coat with the butter.

Add the water and salt and bring to a boil.

Cover and cook on a simmer until the squash is tender and the water is completely absorbed, about 15 minutes.

Add in the cheese and mix through until melted.

Remove from the heat and let the rice stand, covered, for 5 minutes.

Fluff the rice with a fork and serve with a generous grating of pepper.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Cheese, Vegetables, Rice, Spice

Recipe Type
Family Dinners, Vegetarian

Level of Difficulty
Easy

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