Name: Roasted Squash and Wild Rice Bowl
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1 Large Butternut Squash; 1 Tsp Dried Thyme; 250g Tilda Basmati And Wild Rice; 150g Pistachios; 1 Clove Garlic; 200g Silken Tofu; 1 Tbsp Miso Paste; Large Bunch of Parsley (100g); Large Bunch of Coriander (100g); 1 Birds Eye Chilli; 1 Lemon; Pomegranate Seeds; Handful Of Dill; 50g Mixed Seeds; Olive Oil

Roasted
Squash &
Wild Rice
Bowl

Roasted Squash and Wild Rice Bowl

This creamy and nutty pistachio sauce is a killer, full of vibrant herbs and silky tofu. With the nutty Tilda Basmati And Wild Rice, it's perfect for lunch.

British Brunch Rice

Preheat the oven to 180°C/360°F.

Peel and slice up the butternut into thin slices. Toss in a tbsp of olive oil, a pinch of salt and dried thyme and bake for 45 mins until tender, turning halfway through.

Wash the rice until the water runs clear and then cook in boiling water for 20 mins.

Meanwhile, gently toast the pistachios in a dry saucepan. Blitz in a food processer until very smooth. Then drizzle in 50ml olive oil and continue to blend. Add in the silken tofu, garlic, miso paste, parsley, coriander, chilli and the zest and juice of the lemon. Continue to blend until smooth, adding in 100ml water to reach a pourable consistency. Season with salt to taste.

Once the rice has cooked, pile it into your serving bowl and toss with some pomegranate seeds and chopped dill. Top with the butternut squash and drizzle with the pesto. And top with dill, pomegranate and mixed seeds.