Maple walnut hassleback butternuts

Directions

1. Preheat the oven to 200C. Over a medium-high heat boil 500ml of water and add the rice. Turn down the heat, pop on a lid and let the rice simmer for 25 minutes until cooked and then remove from the heat.
2. Meanwhile chop the walnuts and toast in a pan over a low heat for a few minutes then set aside.
3. To prepare the butternut squash, using a vegetable peeler or sharp knife
4. remove the skin and the white layer just beneath to expose the orange esh. Then cut butternut squash in half lengthwise and scoop out the seeds and pulp from the middle and discard.
5. Lay the squash cut side down and taking a pair of chop sticks, slice deep grooves into the back of the squash at 2-3mm intervals. The chopsticks should stop you from cutting all the way through. Repeat on the other half and lay in a baking tray with 2 tbsp water in the bottom to stop it from sticking.
6. Next mix the maple syrup with 2 tbsp water and the dried thyme, and brush over the butternut. Place in the oven for 20 minutes.
7. Prepare the kale by tossing it in soy sauce and placing on a baking tray. Roast for 15 minutes, turning halfway through and being careful not to burn.
8. After cooking for 20 minutes, remove the butternut squash from the oven. Tuck some slices of garlic and fresh thyme sprigs between a few slits in each squash half. Add a few tablespoons of water to the bottom of the baking tray and return to the oven for a further 10 minutes, or until the squash is tender.
9. Heat a frying pan with 1 teaspoon of water and fry the shallots until translucent. Remove the seeds from the red pepper and dice, and then add to the shallots with another teaspoon of water and fry until well cooked.
10. Juice the lemon into a large bowl and add the chopped parsley, shallots and red pepper, mixing well. Add the cooked and drained red rice and 1 tablespoon of soy sauce and mix together evenly.
11. Remove the butternut squash from oven and sprinkle with the toasted walnuts. Serve immediately with the red rice salad, roasted kale and Immune Boosting Tomatoless Sauce. Enjoy!