This hearty dish is a wonderful autumnal dinner to share with the family. Butternut squash is a wonderful source of potassium which is great for your kidneys and reducing blood pressure. Per gram, they contain more potassium than a banana! Wild rice is a great alternative to your average white rice if you’re looking to increase your protein intake. Who knew that such a delicious meal would have all these health benefits!
1 butternut squash
1⁄2 cup cashews
1.5 cups wild black rice
1 bay leaf
a few sprigs thyme
1 clove garlic
salt and pepper
juice and zest of 1⁄2 lemon
1 handful of fresh coriander
Place rice in a saucepan with 4 cups of water, some salt, garlic and a bay leaf. Bring to the boil then simmer for about 40-50 mins until tender (will take less if rice is soaked in advance). Remove the garlic and bay leaf.
Meanwhile, preheat the oven to 180° C. Peel and chop the squash into cubes. Sprinkle paprika, some thyme, pepper and salt and toss in some olive oil. Roast in the oven for about 25-30 mins until cooked through.
Toast the cashews on a dry pan under a medium heat until lightly golden.
Once rice has cooled a bit, transfer to a large serving bowl. Toss in a little more olive oil, season to taste and mix in the lemon juice and zest. Gently toss in the roast squash, toasted cashews and finish with the fresh coriander on top.