Plate expectations: Baked cinnamon butternut squash and cauliflower rice

The recipe combinations are endless, but this particular one is a favourite….

Method

1 Pre-heat oven to 200°C/ gas mark 6 or combi steam 200°C with 60 percent steam.

2 Spread butternut squash and courgettes out onto an oven tray, brush with olive oil and season with cinnamon, salt and pepper, and bake for about 20 minutes or until soft.

3 Place cauliflower into a food processor and pulse for a few seconds until it looks like rice.

4 Place it in a saucepan with 100ml water and cook for about 10 minutes or until soft, or place in the steam oven and cook for 10 minutes on 100 percent steam. Drain if cooking on the hob.

5 Transfer to a serving dish.

6 Let cool for a few minutes, then stir in thyme.

7 Add the roasted butternut squash and raw courgettes and mix well.

Season to taste.

SERVES 6

Preparation time 20 mins – cooking time 30 mins

Ingredients

300g butternut squash – peeled and cut

into long strips

2 tablespoons olive oil

1 teaspoons ground cinnamon

Salt and pepper

1/2 Cauliflower – about 250g in weight

2 tablespoons fresh thyme

1 to 2 courgettes – spiralized or shredded

Garnish:

Toasted hazelnuts – roughly chopped

1 tablespoon fresh thyme leaves only