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    Chilli-roasted squash with mushroom rice & cucumber

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    Chilli-roasted squash with mushroom rice & cucumber

    • Preparation time: 20 minutes
    • Cooking time: 35-40 minutes
    • Total time: 1 hour

    Serves: 4


    1 tsp light soy sauce
    1 tsp groundnut oil, plus extra for frying
    1/2 tsp chilli flakes
    1 tsp sesame seeds
    1 butternut squash, cut into 8 pieces, seeds removed

    For the rice
    40g piece ginger, peeled and finely chopped
    1 large clove garlic, sliced
    200g mix shiitake, oyster or chestnut mushrooms, sliced
    1 x 15g sachet instant brown miso soup paste, or 11/2 tbsp brown miso paste
    400g short grain white rice

    For the cucumber
    1 cucumber, peeled
    Juice of 1 lime
    1/2 tsp toasted sesame oil
    1 tsp Chinese rice vinegar
    Pickled ginger and 1 lime, cut into wedges, to serve



    1. Preheat the oven to 200°C, gas mark 6. In a casserole, mix together the soy sauce, oil, chilli flakes, sesame seeds and squash and season with a little salt and pepper. Roast in the oven for 35-40 minutes until golden and tender.

    2. Meanwhile, fry the ginger, garlic and mushrooms in a little more oil until sizzling and golden, then add the miso and rice. Toast the rice, stirring, for a minute, then add 600ml water. Bring to the boil, cover with a lid and turn down the heat. Leave for 20 minutes, then remove the lid and fork through the rice. Don’t be tempted to remove the lid during cooking – you want the steam to cook the rice completely.

    3. While the rice is cooking, prepare the cucumber. Halve the cucumber lengthways and remove the seeds with a teaspoon. Bash the cucumber with a rolling pin so it breaks into rough 3cm pieces. (You can chop it if you prefer.) Dress the cucumber in the lime juice, a pinch of salt, sesame oil and rice vinegar.

    4. Serve the rice, roasted squash and cucumber in four bowls with pinches of pickled ginger and wedges of lime.


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