Spiced Roasted Butternut Squash with Shrimp-and-Rice Filling
Provided by: TASTE
This meal sums up the rules for healthy eating: lots of vegetables, moderate quantities of carbohydrates and small amounts of protein.
- 1 tablespoon finely chopped cashews or almonds
- fresh cilantro, for sprinkling
- small poppadoms, for serving, optional
- 4 1-pound butternut squash
- ground cumin
- ground coriander
- sea salt and freshly ground black pepper, to taste
- sunflower oil, for brushing
- 1 medium onion, finely chopped
- 1 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 cup basmati rice
- 1 1/4 cup coconut milk
- 1 stick cinnamon
- 1 bay leaf
- 1 1/2 pound package peeled and cooked small shrimp, defrosted and roughly chopped
- Preheat oven to 400 F.
- To make the spiced roasted butternut: Split the butternuts lengthways and discard the seeds. Sprinkle lightly with cumin and coriander, then season and brush with oil. Place, cut side down, on a baking pan lined with baking paper. Roast for 30 minutes, or until tender.
- To make the prawn-and-basmati filling: In a saucepan, soften the onion in a spoonful or two of oil before stirring in the garlic and rice. Skim off the thick coconut cream that sits on top of the milk and set aside. Add water to the remaining coconut milk, to fill the can. Pour into the saucepan. Add the spices and a little salt, then bring to a bubble. Cover tightly, reduce the heat, and cook for 15 minutes. Add the prawn pieces and re-cover.
- Turn off the heat and leave to steam for 5 minutes. Check seasoning. To assemble: Invert the butternut and heap generously with the hot filling. Moisten with the reserved coconut cream and sprinkle with the chopped nut. Bake for another 5 to 10 minutes. Remove from the oven, sprinkle with cilantro leaves and serve immediately with poppadoms for nibbling, if you wish.