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Chilli-roasted squash with mushroom rice & cucumber
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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.
Typical values per serving:
2 of your 5 a day/vegan
This recipe was first published in January 2019.