I don’t know about you, but I like it when the sink isn’t overcrowded with dishes, cutting boards, pans, knives and co. That is why I like it when I can throw everything in a pan and, almost magically, in a short time you get a tasty meal. Also, one ingredient I love to take advantage of in autumn is the butternut squash so I came up with this dish. In a few week I should cook for the company that helps me when I have blog related issues, changes and questions and since I will cook in their office, I thought that this is a recipe that could work well. I don’t know how their kitchen is and this is a dish where I don’t need much and it could work as either a first course, a side dish or even as a main course. In case anyone has an idea about other recipes I would love to hear them. I should mention that one of the seven members is a vegetarian and another is lactose intolerant. 🙂
One Pan Rice and Butternut Squash
Recipe for 4
Prep time: 10-15 min
Cook time: 25 min
500 g butternut squash (about a small half one)
1 tbsp. olive oil
10 sage leaves
¼ – ½ chopped chilli
Zest of 1 lemon
250 g wild rice mix
5.5 dl stock
4 tbsp. fresh goat cheese
Peel and then cut the butternut into 1 cm cubes.
Finely chop the sage leaves and the onion.
In a pan place the olive oil and the onion to fry for 4-5 min on a medium fire stirring often. Then add the rice, the butternut cubes, the sage, the lemon zest and the chopped chilli; finally pour over the stock. Cook for 20 minutes on a gentle rolling boil, until the liquid has been absorbed. Stir all together. Serve with the fresh goat cheese on top.