Simon Rimmer’s Cuban Spiced Butternut Squash with Rice

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Ingredients

  • Spice mix – 2 tsp each of dried oregano, cumin, paprika, soft dark brown sugar, garlic powder, onion powder, salt and white pepper
  • 3 tbsp olive oil
  • 350g short grain rice
  • 350g butternut squash, peeled and sliced
  • 125g smoked tofu
  • 1 sliced onion
  • 2 carrots, peeled and sliced
  • 4 tomatoes, roughly chopped
  • 1 tbsp parsley
  • 1 tin mixed beans, drained and rinsed
  • 1 litre veg stock
  • Salt and pepper to taste
  • 1 tbsp chopped parsley
  • 1 clove of garlic

 

Method

  1. First, pre-heat the oven to 180c.
  2. Peel and slice the carrots and butternut squash then rinse under cold water.
  3. Before chopping, clean the tomatoes under a cool running tap, wiping away any dirt with your fingers.
  4. Prepare the spice mix by blending a little oil with 2 tbsp of each of the ingredients - dried oregano, cumin, paprika, soft dark brown sugar, garlic powder, onion powder, salt and white pepper - then mix with the stock.
  5. Using olive oil, fry the butternut squash and smoked tofu together until golden. Remove the ingredients from the pan and set to one side.
  6. Next, fry the carrots and onion with one clove of garlic. Remove once soft and mix with the short grain rice, chopped tomatoes, and beans, then season well.
  7. In a buttered casserole dish, layer half of the rice mix followed by the squash and tofu. Top with the remaining rice then pour over the stock and cover.
  8. Place this dish in the oven and bake for 45 minutes. Once the rice is cooked, remove the dish from the oven.

 

Serve

  1. Before serving, sprinkle with the chopped parsley, and for those who enjoy some additional heat, place alongside a condiment dish with chilli sauce.

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