Traditionally squash are roasted or made into soup, this is a tasty alternative. I’ve used butternut squash which is around all year but when they’re in season try different squash and give the wild rice a go, it’s black with a nutty flavour.
Ingredients: serves 4
1 butternut squash
1 teaspoon smoked paprika
Good pinch of sea salt
1 tablespoon olive oil
Juice of 1 lime plus 1 extra lime cut into wedges
Wild rice or mixed wild and basmati rice
How to make butternut squash with wild rice… WASH YOUR HANDS
1. Preheat the oven to 220c/gas 7. Halve the squash, scoop out the seeds and remove the outer peel. Chop into 2cm chunks
2. Place the paprika, salt, oil and lime juice into a plastic food bag, add the squash chunks, tie the top and give it a good shake to cover the chunks in the oil and spice.
3. Transfer to a baking tray and cook for 15-20 minutes until tender. Meanwhile cook the rice according to the instructions on the packet.
4. When cooked, tip the squash and the juices in with the rice, gently mix and serve with wedges of lime and some green veg.