Prep Time: 15 minutes
Cooking Time: 45 minutes
200g butternut squash, peeled and cut into small cubes
1 large red pepper, thickly sliced
2 large red onion, cut into quarters
1 tbsp pomegranate molasses (or balsamic vinegar)
1 tbsp olive oil
3 tbsp light stock
1 tsp cinnamon
1 tsp ground ginger
10 cherry tomatoes
4 cloves garlic, peeled and halved if large
50g Easy Cook Basmati rice
25g red rice, rinsed
1 tbs fresh mint and/or dill, finely chopped
1-2 tbsp walnuts, chopped or pumpkin seeds, toasted.
Pre-heat oven to Gas 6/200C
Combine all the vegetables except the tomatoes in a large roasting pan. Mix the wet ingredients with the spices and pour over the vegetables, making sure they are well coated. Bake for approx 25 minutes until soft.
Add the cherry tomatoes and garlic and roast for a further 15 minutes.
Put the two rices into separate saucepans, cover with plenty of water and bring to the boil. Cook the Basmati rice for 12 minutes (or as instructions) and the red rice for 25 minutes, until tender. Drain and combine with the roasted vegetables and herbs.