Butternut squash with basmati rice

Prep: 10 mins
Cook: 20 mins
Butternut squash with basmati rice
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

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.