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Squash + Coconut Pilau Traybake
This is a great way to eleveate your rice game. The rice is cooked in vegetable stock with spices and veggies and the best bit is it's all cooked in one tray.
Ingredients
Ingredients
- basmati rice
- large butternut squash, peeled, deseeded + cut into small bite-size chunks
- red onions, peeled + sliced
- olive oil
- salt + pepper
- curry powder
- vegetable stock
- cashews
- cinnamon stick
- desiccated coconut, (or coconut flakes)
- fresh coriander, leaves roughly chopped
- vegan coconut yoghurt, to serve
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Soak the rice in cold water.
- 3
Meanwhile, toss the butternut squash and onion in the oil with generous pinches of salt and pepper in a 25 x 40cm (10 x 16”) roasting tray. Bake for 15-20 mins, stirring once, until softened and lightly charred.
- 4
Drain the rice and stir into the roasting tray along with the curry powder, stock, cashews and cinnamon stick. Cover tightly with foil and roast for 25 minutes or until the liquid has been absorbed and the rice is fluffy.
- 5
Uncover, then sprinkle over the desiccated coconut and roast for 5 mins until golden.
- 6
Serve with the coriander and some coconut yoghurt.
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