Butternut squash, coconut and green chilli pilau rice

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1. Heat the oven to 180c fan and toss the butternut squash chunks in 1 tbsp coconut oil. Sprinkle over the cumin seeds and garam masala, then season. Place into an ovenproof dish and roast in the centre of the oven for 30-40 minutes until the butternut squash is caramelising and tender, turning halfway through.
2. While the butternut squash is roasting, place a heavy bottomed pan on a medium heat. Melt 1 tbsp coconut oil and add the onion. Fry for 5-8 minutes until soft, then add the sliced garlic, ginger and green chilli. Fry for 2-3 minutes then add the cinnamon, turmeric, cloves and coconut flakes/desiccated coconut and cook for 1 minute until the spices are fragrant.
3. Add the frozen rice to the pan, stirring to ensure it is coated in the spices. Add the coconut milk and lime juice and stir for 8 minutes. Season, remove from the heat and cover for 5 minutes.
4. To serve, spoon two thirds of the rice onto a platter, and then layer on the butternut squash. Finish with the remaining rice and garnish with the chopped coriander, lime wedges and roasted cashews (if using).