1 butternut squash
1⁄2 cup cashews
1.5 cups wild black rice paprika
1 bay leaf
a few sprigs thyme
1 clove garlic
salt and pepper
juice and zest 1⁄2 lemon
1 handful of fresh coriander
Place rice in a saucepan with 4 cups of water, some salt, garlic and bay leaf. Bring to the boil then simmer for about 40-50 mins (will take less if rice is soaked in advance) until tender. 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 top 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.