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Butternut with Nutty Brown Rice Topping

A beautiful autumn dish with roasted butternut and a stir-fried rice topping with honey, soya sauce and nuts.
Prep Time30 minutes
Cook Time45 minutes
Course: Side Dish
Servings: 6 people
Author: Melby

Ingredients

  • 2 medium butternut squashes
  • cups brown rice, cooked
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 2 medium carrots, grated
  • 3 stalks celery, thinly sliced
  • 2 tbsp olive oil, divided
  • 2 tbsp soya sauce
  • 2 tbsp honey
  • ¼-½ cup nuts, chopped (or pine nuts, toasted. I used pine nuts and pumpkin seeds)
  • salt and pepper to taste

Instructions

  • Preheat the oven to 200°C and grease a large ovenproof dish.
  • Slice the butternut lengthwise and remove the seeds OR Slice the butternut in 1,5cm slices and remove the skin and seeds.
  • Place the butternut into the oven dish and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and roast for 25 - 30 minutes.
  • While the butternut is roasting, heat the remaining oil in a large frying pan and sauté the onion and garlic over medium heat until translucent.
  • Add the celery and carrot and stir-fry for another 3 minutes.
  • Add the cooked brown rice, honey, soya sauce and nuts and stir-fry until everything is combined well. Be careful as the rice tends to stick to the pan.
  • Season with salt and pepper.
  • When the butternut is nearly tender, remove from the oven and top with the brown rice mixture. (See note)
  • Put the butternut back into the oven and roast for another 10 to 15 minutes.
  • Serve as a side dish to roast meat or as a main vegetarian dish with a salad.

Notes

  • If you have sliced the butternut lengthwise it works well to fill the seed cavity with the rice.
  • If you sliced the butternut in rounds, you can just top each round with the rice.