The skin of the buttercup squash is edible (and delicious!).
Roast buttercup salad with chili yoghurt, green dressing, courgette and brown rice
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Buttercup pumpkin
Couple
AllFamily
AllBrown rice
Couple
1 bagFamily
1 bagCourgette
Couple
1Family
2Chili yoghurt
Couple
1 pottleFamily
1 pottleMesclun
Couple
1 bagFamily
1 bagSumac almonds
Couple
1 packetFamily
1 packetGreen dressing
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat the oven to 200 degrees Celsius.
Bring a medium pot of lightly salted water to the boil and cook the brown rice for about 20 minutes, until tender.
2
On the family plan cut the pumpkin in half and scoop out the seeds. Cut into 2 cm wide strips. Toss with oil and salt, then roast for about 25 minutes, until golden and soft.
3
Put a fry pan on medium-high with a bit of oil.
Halve the courgette lengthways then slice into bite sized pieces.
When the oil is hot, fry the courgette for 2-3 minutes. Try not to move them too much so that they have a chance to char.
Take off the heat and season lightly with salt and pepper.
4
Toss the courgettes with the green dressing. It will seem like a lot of dressing, but we are going to drizzle this over the whole dish at the end.
5
Once the rice and pumpkin are cooked, it’s time to plate it up.
Lay the pumpkin on the plate. Top with brown rice, courgette, chili yoghurt, sumac almonds and mesclun. Drizzle over with the remaining green dressing.
