Butternut Squash with Autumnal Vegetables

Serves 2-4
Ingredients
1 Butternut squash, halved and seeded
120g Broccoli, broken into small florets
120g Sweet pepper in multiple colours, diced
220g Carrot, diced
100g Courgette, diced
120g Broad beans, frozen
140g Peas, frozen
140g Sweetcorn, frozen
1 Tin of chickpeas
200g Wholegrain rice
2 Dessertspoons cumin seeds
3 Dessertspoons vegan margarine
Vegetable oil

Method

1. Preheat the oven to 200 degrees centigrade. Place the squash halves skinside down on a roasting tray. Place a dessertspoon of vegan margerine in each seed hollow. Pour at least 3 tablespoons of vegetable oil over the butternut squash.
2. Put the butternut squash into the oven and cook for about 40 minutes.
3. Meanwhile, boil enough water in a large saucepan to cover the rice at least three times. Pour in the rice, return the rice to the boil and then simmer for 2 minutes, or for how long it says on the pack. Drain and rinse the rice.
4. Drain and rinse the chickpeas. Mix the broccoli, pepper, carrot, courgette, broad beans, peas, sweetcorn and chickpeas in a large bowl.
5. In the same pan as you cooked the rice in, heat a drizzle of oil, pour in the cumin seeds and fry for one minute.
6. Pour in the vegetables and the remainder of the vegan margarine. Cook for about three minutes-until the margarine has melted.
7. Mix the rice into the vegetables. Then drain the fat from the butternut squash and stir into the rice and vegetables.
8. Turn down the temperature of the oven to 100 degrees ad continue to cook for 20 minutes. Continue to cook the rice and veg for the same amount of time, stirring regularly.
9. Serve the rice on top of the squash and eat immediately.