Popular Recipe Butternut squash tasty rice Delicious and Healthy

Without fail recipe ultimate Butternut squash tasty rice easy, bouncy, practical.

How are you all, now you can cook recipe Butternut squash tasty rice with 13 ingredients and 6 steps. Below this is how to make it, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 6 stages of easy cooking Butternut squash tasty rice.

Ingredients for Butternut squash tasty rice #

1. Needed : Butternut squash, cubed.

2. Needed : onion.

3. Prepare : rice.

4. Prepare : ginger puree.

5. Prepare : garlic puree.

6. Prepare : paprika.

7. Prepare : cayenne pepper.

8. Prepare : water.

9. Prepare : stock cube.

10. Needed : peanuts or cashews.

11. Prepare : raisins.

12. Needed : fresh mint, chopped roughly.

13. Prepare : oil.

If all main ingredients Butternut squash tasty rice it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking Butternut squash tasty rice #

1. Cut the butternut squash in half lengthways. Pop it in the oven for approximately 30 minutes, uncovered at 180C until the skin begins to brown and the orange flesh is softened. Set aside to cool then cube. Set aside any seeds. (These can be eaten as a snack. For best results toss in a tbsp salt.).

2. Roughly chop the onion and add to a pan with the oil on a medium heat for a few minutes until beginning to turn translucent and lightly golden..

3. Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper..

4. Add peanuts, raisins, stock cube and water. Cover and allow rice to cook, stir briefly every 5 minutes to prevent the rice sticking to the bottom of the pan..

5. After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end..

6. Serve on it's own or with a fried egg on top..

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