Date posted: 16/09/2020

Butternut squash, coconut and green chilli pilau rice

  • Serves 4
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Frozen basmati rice 500g
Frozen butternut squash chunks 800g
Red onions, sliced 2
Coconut oil 2 tbsps
Green chillies, sliced 3
Garlic cloves, finely sliced 4
Ginger, finely chopped or grated 7cm/3 inches
Coconut milk 200ml
Garam masala 1 tbsp
Cumin seeds 1 tsp
Cinnamon, ground ½ tsp
Turmeric powder ½ tsp
Cloves, ground ¼ tsp
Salt 1 tsp
Coconut Ffakes or desicated coconut 2 tbsps
Roasted cashew nuts (optional) 50g
Limes – 1 juiced, 1 cut into segments 2
Coriander leaves a handful to serve


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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).
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