recipeName: roasted butternut and chickpea pilaf
ingredients: 1 butternut , peeled, deseeded and cut into 2.5cm chunks 2 tablespoons vegetable oil salt and pepper (to taste) 300g long-grain rice 1 vegetable stock pot, made up to 550ml 2 red onions, finely sliced 2 garlic cloves, grated 1cm piece ginger, peeled and grated 400g tin chickpeas, drained and rinsed 15g fresh parsley, roughly chopped 40g roasted and salted peanuts, roughly chopped
steps: preheat the oven to 180°c. put the squash in a large roasting tin and toss with the  1 tbsp oil; season lightly. roast for 30 mins until soft and golden, tossing halfway through. meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. reduce the heat, cover and simmer for 10-12 mins until the rice is cooked and the stock is absorbed. set aside with the lid on until needed. heat 1 tbsp oil in a large frying pan over a medium heat. sauté the onions for 15-20 mins, stirring occasionally, until golden. add the garlic and ginger; fry for 2-3 mins until fragrant. stir in the chickpeas, rice and most of the parsley. divide the pilaf between 4 plates and top with the roasted squash. scatter over the remaining parsley and the peanuts to serve.
NER: butternut vegetable oil salt pepper rice vegetable stock red onions garlic ginger tin chickpeas parsley peanuts