Hasselback Butternut Squash With Jewelled Rice & Gremolata by @deliciouslyella

1h10

4 servings

🎃

1

Butternut squash

🧅

2

Red onion

🌿

6

Bay leaves

🍇

2 tbsp

Balsamic vinegar

🍁

5 tbsp

Maple syrup

🧂

1 tsp

Sea salt

⚫

Black pepper

🫒

4 tbsp

Olive oil

🍚

250 g

Basmati wild rice mix

🥬

200 g

Brussels sprouts

🌿

20 g

Mint leaves

🌿

20 g

Dill

🍑

50 g

Dried apricots

🥜

50 g

Pistachios

🍇

5 tbsp

Pomegranate seeds

🍇

3 tbsp

Red wine vinegar

🌿

50 g

Parsley

🧄

1 clove

Garlic

🍋

1

Lemon

🫒

100 ml

Extra virgin olive oil

  1. Slice
    • Butternut squash

    Slice the butternut squash hasselback-style so it cooks evenly.

  2. Roast
    • Butternut squash
    • Red onion
    • Olive oil

    Add the red onions, olive oil and lots of seasoning (sea salt and black pepper) to the squash and roast.

  3. Add
    • Butternut squash
    • Balsamic vinegar
    • Maple syrup

    Halfway through roasting, add the balsamic vinegar and maple syrup so the squash goes golden and caramelised.

  4. Cook
    • Basmati wild rice mix
    • Brussels sprouts
    • Mint leaves

    While the squash cooks, mix the basmati wild rice with the brussels sprouts, mint, dill, dried apricots/cranberries, pistachios and pomegranate seeds.

  5. Dress
    • Red wine vinegar
    • Olive oil
    • Sea salt

    Dress the rice mixture with the red wine vinegar, olive oil, maple syrup and sea salt.

  6. Stir
    • Parsley
    • Garlic
    • Lemon

    Stir together the parsley, garlic, lemon zest and juice, extra virgin olive oil and maple syrup to make the gremolata.

Hasselback Butternut Squash With Jewelled Rice & Gremolata by @deliciouslyella

1h10

4 servings

🎃

1

Butternut squash

🧅

2

Red onion

🌿

6

Bay leaves

🍇

2 tbsp

Balsamic vinegar

🍁

5 tbsp

Maple syrup

🧂

1 tsp

Sea salt

⚫

Black pepper

🫒

4 tbsp

Olive oil

🍚

250 g

Basmati wild rice mix

🥬

200 g

Brussels sprouts

🌿

20 g

Mint leaves

🌿

20 g

Dill

🍑

50 g

Dried apricots

🥜

50 g

Pistachios

🍇

5 tbsp

Pomegranate seeds

🍇

3 tbsp

Red wine vinegar

🌿

50 g

Parsley

🧄

1 clove

Garlic

🍋

1

Lemon

🫒

100 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/6

    Slice the butternut squash hasselback-style so it cooks evenly.

    🎃Butternut squash
    🔪Knife
    🪵Cutting board

  2. Step 2/6

    Add the red onions, olive oil and lots of seasoning (sea salt and black pepper) to the squash and roast.

    🎃Butternut squash
    🧅Red onion
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🌿Bay leaves
    🍳Baking tray

  3. Step 3/6

    Halfway through roasting, add the balsamic vinegar and maple syrup so the squash goes golden and caramelised.

    🎃Butternut squash
    🍇Balsamic vinegar
    🍁Maple syrup
    🍳Baking tray

  4. Step 4/6

    While the squash cooks, mix the basmati wild rice with the brussels sprouts, mint, dill, dried apricots/cranberries, pistachios and pomegranate seeds.

    🍚Basmati wild rice mix
    🥬Brussels sprouts
    🌿Mint leaves
    🌿Dill
    🍑Dried apricots
    🥜Pistachios
    🍇Pomegranate seeds
    🥣Mixing bowl
    🍲Saucepan

  5. Step 5/6

    Dress the rice mixture with the red wine vinegar, olive oil, maple syrup and sea salt.

    🍇Red wine vinegar
    🫒Olive oil
    🍁Maple syrup
    🧂Sea salt
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/6

    Stir together the parsley, garlic, lemon zest and juice, extra virgin olive oil and maple syrup to make the gremolata.

    🌿Parsley
    🧄Garlic
    🍋Lemon
    🫒Extra virgin olive oil
    🍁Maple syrup
    🥣Mixing bowl
    🍋Zester
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Sweeteners, Spices, Oils, Grains, Fruits, Nuts

Ingredients

Butternut squash, Red onion, Bay leaves, Balsamic vinegar, Maple syrup, Sea salt, Black pepper, Olive oil, Basmati wild rice mix, Brussels sprouts, Mint leaves, Dill, Dried apricots, Pistachios, Pomegranate seeds, Red wine vinegar, Parsley, Garlic, Lemon, Extra virgin olive oil

Notes

Red onion (large), Maple syrup (for the squash), Sea salt (to taste, for the squash, for the rice), Black pepper (to taste, for the squash), Olive oil (for the squash), Brussels sprouts (shredded), Dried apricots (or cranberries), Garlic (finely chopped), Lemon (zest of whole, juice of half)

Allergens

Sulphites, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, soy-free

Calories

540 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 68g, Fat: 26g, Fiber: 9g, Sugars: 26g

Nutritional Information

Minerals

Potassium: 780mg, Magnesium: 70mg, Iron: 3mg, Sodium: 480mg

Vitamins

Vitamin A: 420µg, Vitamin C: 55mg, Vitamin K: 110µg, Folate: 90µg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Baking tray, Mixing bowl, Spoon, Zester, Saucepan

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Christmas, Holiday Dinner Party, Festive Centrepiece

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Chunky, Sticky, Crunchy, Juicy

Flavors

Sweet, Tangy, Herby, Citrusy, Caramelised

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (Store in an airtight container,Keep squash and rice separate if possible for best texture), reheat : N/A (Reheat in the oven or microwave until piping hot,Gremolata and pomegranate seeds best added fresh after reheating)