Vickys Spinach Pilaf and Spicy Roast Veg, Gluten, Dairy, Egg & Soy-Free

• 700 grams butternut squash, cubed
• 1 red bell pepper, diced
• 1 yellow/green bell pepper, diced
• 2 red onions, cut into wedges
• 1 1/2 tbsp harissa paste (recipe on my profile)
• 1 tbsp oil
• 1 onion, sliced
• 2 clove garlic, finely chopped
• 2 cm square piece of ginger, finely chopped
• 1 chilli, deseeded and finely chopped
• 250 grams spinach, chopped
• 200 grams brown rice
• 450 ml vegetable stock
• 1 salt & pepper to taste

1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
2. Put the cubed squash, peppers and red onion on the tray and dot over the harissa paste.
3. Toss it together and roast for 40 minutes until soft and starting to char at the edges
4. Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli.
5. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock
6. Bring to the boil then turn down to a simmer, cover and cook until the stock has been absorbed into the rice, around 20 - 25 minutes
7. Season the pilaf with salt and pepper then plate with the roasted vegetables

butternut squash, red bell pepper, green bell pepper, red onions, profile, oil, onion, clove garlic, ginger, chilli, spinach, brown rice, vegetable stock, salt

Taken from cookpad.com/us/recipes/347176-vickys-spinach-pilaf-and-spicy-roast-veg-gluten-dairy-egg-soy-free (may not work)