Thursday, 8 September 2011

Butternut squash rice salad


    Butternut squash, long grain rice,
    wild rice, pumpkin seeds, sage, lemon, butter.
1) Peel the butternut squash and scoop out the seeds. Dice the flesh and roast in the oven for 30 minutes.

2) Mix the rice together and boil for 20 minutes.

3) Squeeze lemon juice into a little melted butter and finely diced sage leaves. Strain the rice and stir through the dressing and butternut squash. Spinkle with pumpkin seeds and serve hot or cold.

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