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Honey and Soy Roasted Butternut Squash with Garlic Rice and Crispy Shallots.

Honey and Soy Roasted Butternut Squash with Garlic Rice and Crispy Shallots


For The Butternut Squash

  • 1 Butternut Squash

  • 4tsp Garlic Granules

  • 2tsp Salt

  • Black Pepper (to taste)

  • 2 Cloves Of Garlic

  • 4tsp Honey

  • Sesame Oil

  • 4tbs Soy Sauce

For The Rice

  • 260g Short Grain Rice

  • 4 Cloves Of Garlic

  • 1 Shallot

  • 376g Water

  • Sesame Oil

  • 1tsp Salt

  • Vegetable Oil

For The Crispy Shallots (optional)

  • 1 Large Shallot

  • 1tsp Corn Flour (for the wet batter)

  • 2tbs Water

  • 2tbs Corn Flour (for the dry mix)

  • Salt

  • Pepper

  • 1tsp Garlic Powder


  1. Pre-heat the oven to 200*c.

  2. Wash and peel the butternut squash.

  3. Cut in half lengthways and scoop out the seeds.

  4. Cut the butternut squash into wedges.

  5. Line a baking tray with tin foil and a layer of parchment paper.

  6. Put the butternut squash on the tray and drizzle with sesame oil.

  7. Season with the 4tsp of garlic granules, salt and pepper.

  8. Place in the oven and set a timer for 15 minutes.

  9. While the butternut squash is in the oven rinse the rice until the water runs clear, then leave the rice in a bowl of water to soak.

  10. Make the butternut squash sauce by mincing the 2 cloves of garlic and mixing in a small bowl with the soy sauce, honey and 1tbs of sesame oil.

  11. After the timer ends start preparing the garlic rice.

  12. Dice the shallot and mince the 4 cloves of garlic.

  13. Bring a saucepan (make sure it has a lid that fits) to medium heat.

  14. Add 1tbs of vegetable oil to the pan.

  15. Add in the chopped shallot and garlic then cook until it starts to gain colour.

  16. Strain the rice and add it to the shallots and garlic.

  17. Add the 376g of water, salt and stir.

  18. Place the lid on the rice and turn down to low heat letting it simmer for 15 - 20 minutes.

  19. While the rice is cooking pour the sauce over the butternut making sure it’s all covered.

  20. Place it back in the oven for the remaining 15 minutes while you prepare the crispy shallots.

  21. Bring a small saucepan to medium high heat and add vegetable oil until it is about 2 inches deep.

  22. Half the shallots removing the outer peel and slice the shallots into crescent shapes.

  23. In a small bowl mix the 1tsp of cornflour, 2tbs of water and garlic powder to make a wet batter.

  24. In another bowl add the 2tbs of cornflour and season with salt and pepper to make the dry mix.

  25. Toss the shallots in the wet batter so they are all covered (this will ensure the dry mix will stick to them).

  26. Don't toss them in the dry mix until the oil is ready. (You will be able to tell when the oil is ready when you add in a tester piece of shallot it bubbles in the oil).

  27. Toss the shallots in the dry mix shaking off the excess and fry them for 2-3 minutes until the start to turn golden.

  28. Remove them onto a plate with kitchen paper to remove the excess oil.

  29. Plate up the rice and butternut squash topping with the crispy shallots and enjoy!

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