Sweet, piccante, filling, full of flavour and vitamins. Butternut squash if rich in potassium and vitamin A. Vitamin A is a powerful antioxidant required by the body to maintain healthy skin and is also essential for optimum eye sight. Half a medium squash weighs approximately 200g (7 once ) and each portion of this biryani provides over 300% of the RDA.

Ingredienti serve 2

un cucchiaio di olio d'oliva

a red onion, tritato

un pollice, (2e 1/2cm) pezzo di zenzero, tritato

2 spicchi d'aglio, tritato

mezzo cucchiaino di semi di cumino essiccati

mezzo cucchiaino di coriandolo secco

2 teaspoons of turmeric

a tablespoon of dried chilli flakes (this makes it medium hot, adjust to taste)

sale e pepe

3 cucchiai di passata di pomodoro

half a butternut squash, peeled and cubed (you can roast the other half with the seeds for half an hour to have with pasta another time)

150g (5 once) di spinaci

150g (5 once) brown basmati rice

200ml (7 once) of coconut milk

200ml (7 once) of vegetable stock (o acqua)

2 tablespoons of flaked almonds

un cucchiaio di uvetta

2 foglie di alloro

Metodo

Preriscaldare il forno a 200C (400F, gas marchio 6)

Sweat the onion in a tablespoon of olive oil on a low heat for 5 verbale, add the ginger and the garlic, stir and cook for another three minutes

Add salt and pepper and stir in all the spices

The mixture will now be quite dry. Add the spinach and tomato puree, stir and add the butternut squash

Scrape half of the mixture into an oven proof dish (if you have one with a lid that fits tightly use this, if not use foil)

Scatter over half the rice and then half of the almonds and raisins

Put the rest of the vegetables on top and scatter over the rest of the rice, almonds and raisins. Top with the two bay leaves

Pour the vegetable stock and coconut milk into the pan in which the vegetables were cooked, mescolare e portare a ebollizione

Pour over the rice and vegetables, put the lid on tightly or tightly wrap with foil. Cuocere in forno per 55 a 65 verbale, until the rice is cooked and the liquid has mostly been absorbed. For the last 5 a 10 minutes cook with the lid off so the top becomes golden and slightly crisp