The skin of the buttercup squash is edible (and delicious!).
Roast buttercup salad with chili yoghurt, green dressing, green beans and brown rice
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Buttercup pumpkin
Couple
AllFamily
AllBrown rice
Couple
1 bagFamily
1 bagGreen beans
Couple
1 bagFamily
1 bagChili yoghurt
Couple
1 pottleFamily
1 pottleMesclun
Couple
1 bagFamily
1 bagSumac walnuts
Couple
1 packetFamily
1 packetGreen dressing
Couple
1 pottleFamily
1 pottleInstructions
1
Bring a medium pot of lightly salted water to the boil and cook the brown rice for about 20 minutes, until tender.
2
Preheat the oven to 200 degrees Celsius.
Put another pot of salted water on to boil for the beans.
3
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.
4
Trim the tops off the beans, cook in boiling water for 45 seconds, until just cooked. Cool under cold water.
5
Cut the beans in thirds, toss with the green dressing, and a pinch of salt. It will seem like a lot of dressing, but we are going to drizzle this over the whole dish at the end.
6
Once the rice and pumpkin are cooked, it’s time to plate it up.
Lay the pumpkin on the plate. Top with brown rice, green beans, chili yoghurt, sumac walnuts and mesclun. Drizzle over with the remaining green dressing.
