Honey Miso Butternut Squash Rice Bowl
with Sambal Pickled Carrot, Mangetout and Peanuts
Our Honey Miso Butternut Squash Rice Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
150
Basmati Rice
1
Coriander
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Carrot
15
Rice Vinegar
30
Sambal Paste
30
Miso Paste
(Contains Soya)
30
Honey
150
Mangetout
Not included in your delivery
300
Water for the Rice
2
Sugar for Pickling
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Pop the butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Pop the carrot ribbons into a small bowl with the rice vinegar, sugar for pickling (see pantry for amount) and half the sambal. Add a pinch of salt, mix together, then set aside.
In a bowl or a jug, combine the water for the sauce (see pantry for amount), miso paste, honey and the remaining sambal. Season with salt and pepper and mix well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Pour the miso sauce into a large frying pan and pop on medium-high heat. Simmer until thickened, 7-8 mins.
Once thickened, return the sauce to the bowl or jug and set aside for later. Wipe out the pan and set aside.
When the butternut squash has 5 mins left, spoon over a quarter of the miso sauce. Toss to coat and return to the oven for the remaining time.
Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
Once hot, add the mangetout and stir-fry until tender, 2-3 mins, then remove from the heat and cover with a lid or foil to keep warm.
Pour the carrot pickling liquid into the rice and fluff it up with a fork. Stir through half the chopped coriander, then share between your bowls.
Top the rice with the sticky miso butternut squash and the mangetout alongside. Spoon over the remaining miso sauce.
Serve with your carrot pickle on top and finish with a scattering of the peanuts and remaining coriander.
Enjoy!
