Baked Butternut Squash

Ingredients:

(Serves 2)

1 large butternut squash

1/2 head broccoli 

2.5 (dry) cups Thai jasmine rice 

Slice the butternut squash in half, scoop out the seeds and lay skin side down on a baking sheet. In a shallow dish add some water and place at the bottom of your oven. This will keep the squash moist. Bake on 200 degrees celcius for 45 minutes checking occasionally. Near the end turn the heat down slightly. Once the squash is cooked take out the oven and mash the flesh with a fork. 

To prepare the rice: rinse in a pan, add 6 cups of water, bring to the boil and simmer until all the water is absorbed and the rice is sticky. 

Steam the broccoli in a pan with a few inches of water and a lid, until bright green. 

Then serve - create either a bed of rice and lay the squash on top or in a bowl slice up the squash and combine with the rice and broccoli. Delicious!