Butternut Squash Pilaf

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• tagine spices1 tbsp tbsp

  (we used Bart Baharat)

• pre‑cut butternut squash packet350g g
• basmati rice↗225g g
• ginger root↗2.5cm/1in piece

  peeled and finely grated

• garlic clove↗1

  minced

• fruit and nut mix↗100g g
• vegetable broth↗600ml ml
• crispy fried onions1 tbsp tbsp
• chopped parsley

  for garnish (optional)

Step-by-step instructions

1. 1

   Heat a large skillet over medium heat. Add the oil and onion, cooking gently until softened, about 5 minutes. Add the tagine spices, squash and rice, and fry until everything sizzles and is coated with the spices. Add the ginger and garlic, fry for another 30 seconds, then stir in the fruit and nut mix. Pour in the broth and cover the skillet with a lid. Keep covered, but stir regularly about every 5 minutes, for 20 minutes.

2. 2

   When the rice is tender and the broth has been absorbed, serve immediately on a large plate, sprinkling with the crispy fried onions and chopped parsley, if desired.