Butternut Squash, Rice & Peas

  • Butternut Squash, Rice & Peas Recipe
  • Simple autumn butternut, rice and peas recipe
  • Simple autumn butternut, rice and peas recipe
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 2 adults and 1 baby
  • How to make

½ butternut squash
170g brown rice
100g frozen peas
1 tsp garam masala
2 tbsp olive oil, hemp oil, coconut oil (whichever you prefer)
3-4 tbsp of hot water

Step 1

Preheat your oven to 200°C / 180°C fan / gas mark 6

Step 2

Chop the top off the butternut squash, then cut in half from top to bottom and remove the seeds with a spoon. Place onto a baking tray and drizzle on 1 tbsp. of oil. Bake for about 35 - 40 minutes until soft. You can save some time and energy by roasting both halves of the squash and reserve the other half  for another recipe - it will keep in the fridge for up to 4 days in an air tight tub

Step 3

Once roasted, take the half squash and cut in half again, then carefully cut the top straight part of the squash into cubes, peeling the roasted skin away. Simply scoop the flesh out of the bottom round half and mash or blend with the oil and a tsp. of garam masala. Add approx. 3-4 tbsp. of hot water to achieve desired consistency. It should ideally be a thick sauce

Step 4

Meanwhile rinse the rice, then boil in a pan of water for about 25 minutes (or follow packet instructions). Just before the rice is cooked, drop in the frozen peas and cook for another 5 minutes, then drain

Step 5

Serve the rice and peas with a good drizzle of sauce and some butternut cubes on top. The cubes of butternut add extra texture for your little one to explore with their mouths, but it is not necessary, and if you prefer you can simply blend all of the butternut into the sauce

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Recipe notes

Tasty option – you could add some roast chicken on top for a meat version, some toasted pumpkin seeds (crushed for little ones) or some goats' cheese for vegetarian version. The sauce will keep for up to 3 days in the fridge, but the rice should be cooked fresh.

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