Butternut Squash and Wild Rice

Roasted till golden butternut squash meets Tilda Basmati & Wild Rice for a flavour combination that's just delightful. Get the full recipe below 👇 #WinterWarmer #comfortfood #ricelovers

BUTTERNUT SQUASH & WILD RICE
Prep Time: 25mins
Cook Time: 35mins
Total Time: 1 hr
Serves: 4-5 people

INGREDIENTS
Tilda Basmati & Wild Rice and Toppings
2 cups Tilda Basmati & Wild Rice, rinsed
1 tbsp butter (optional)
1 tsp salt to season (optional) 1 cup chopped kale
½ cup chopped spring onion, divided
Handful of pumpkin seeds
Arils from 1 medium pomegranate

Roasted Butternut Squash
1 small-to-medium butternut squash, cut into small cubes

Dressing
5 tbsp olive oil
2 tablespoons spirit vinegar
4 tablespoons maple syrup
1 tsp cinnamon
1 tsp salt
½ tsp ground black pepper

INSTRUCTIONS
Preheat the oven to 200 degrees celsius and line a large, baking tray with parchment paper
Make the dressing by mixing the oil, vinegar, maple syrup, cinnamon, salt and pepper.
Add the chopped butternut squash to the baking tray and pour over half the dressing, making sure to coat each cube well.
Place in the oven for 35-40 mins (toss halfway), until the outside is crisp and golden.
Meanwhile cook the Tilda Basmati & Wild Rice according to packet instructions.
Butter and salt is optional but can be added to the water for flavour and to help separate the rice grains. When the rice is cooked and still warm, stir in the kale, half of the spring onions, and the remaining dressing. Stir well until everything is combined.
Serve the rice on a platter and top with the cooked butternut squash.
Garnish with the remaining spring onion, pomegranate arils and pumpkin seeds.

Видео Butternut Squash and Wild Rice канала Tilda Rice UK