Spicy Roasted Butternut Squash with Rice

        

This is a very easy and quick done dish for all loving pumpkins. You only have to cut the pumpkin in wedges, put in a plastic bag with spices and some oil, shake it and then up on a  baking-tray and in the hot oven.... Sounds easy? It is easy! ;)

You need ( for 2 - 3 portions)

400 - 500 g butternut squash or any pumpkin you like, cut in wedges about 1,5 cm thick

1 tsp. Fleur de sel

1/2 tsp. sweet paprika powder

1/2 tsp. freshly ground black pepper

1/2 tsp. mild curry powder

1 tsp. dried wild oregano (if available you can also use fresh thyme and rosemary finely cut)

2 tbsp. Olive oil

1 cup of rice (I used a special rice that turnes violet when cooked. This looks pretty in contrast to the colour of the butternut squash...) and 2 cup water seasoned with a little bit salt

To prepare:

1. Preheat your fan oven to 220 C 

2. Put the pumpkin wedges in a bag with all the other ingredients and shake it until all the wedges are covered with the spices

3. Start cooking your rice for about 20 minutes

4. Put the wedges on a baking tray armed with some parchment paper for about 15 minutes until soft but also partly crispy

(depending on the thickness of your wedges the cooking time may be longer or shorter...) 

Serve together with the rice and enjoy!