Baked Butternut Squash Biryani With Dessert
Prep this in minutes, then sit back as your warmly spiced biryani bakes in the oven. Once the rice is tender, serve with crispy onions and sliced chilli. Under 600 calories. Finish your meal of with a chocolate pot.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient
Cooking for 4? Double each ingredient
You'll also need
Water, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
Once hot, add your butternut squash cubes to the dish
Chop your tomato[es] into wedges
Crush your garlic open by squashing with the side of a knife and remove the skins
Add the tomato wedges and crushed garlic to the dish
Crush your cardamom pods open by squashing them with the side of a knife
Cut your ginger in half (no need to peel!)
Add the crushed cardamom pods and halved ginger to the dish with your ground turmeric, curry powder and bay leaf[ves] and give everything a good mix up
Sprinkle in your vegetable stock mix
Add your basmati rice with 350ml [525ml] [700ml] boiled water and bring to the boil over a high heat
Cover with a lid and put the dish in the oven for 15-20 min or until all the water has absorbed, the squash is fork-tender and the rice is cooked
Once the rice is cooked, remove the dish from the oven and set aside for 5 min to steam (keep the lid on!) – this is your baked butternut squash biryani
Slice your green chilli[es] finely
Chop your coriander roughly, including the stalks
To serve, fluff the baked butternut squash biryani with a fork, stir through the chopped coriander and season with a generous pinch of salt and pepper, top with a dollop of your cultured coconut, the sliced green chilli (can't handle the heat? Go easy!) and crispy onions
Tip: Watch out for the ginger halves, cardamom pods and bay leaf[ves] and discard!
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya, milk, nut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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