Golden Turmeric Rice with Roasted Squash and Spiced Pepita Crunch

Ingredients

• •1 cup basmati rice
• •2 cups vegetable broth
• •1/2 teaspoon ground turmeric
• •1 medium butternut squash, peeled and cubed
• •2 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cinnamon
• •1/4 teaspoon cayenne pepper (optional)
• •1/3 cup raw pepitas (pumpkin seeds)
• •1 tablespoon maple syrup
• •1 teaspoon chili powder
• •Salt and pepper to taste
• •Fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the basmati rice, vegetable broth, and ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

3. 3

   While the rice cooks, prepare the squash. Toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Spread the squash evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and caramelized.

4. 4

   In a small mixing bowl, combine the pepitas, maple syrup, chili powder, a pinch of salt, and the remaining 1 tablespoon of olive oil. Spread the pepitas on a small baking sheet or a section of the same baking sheet as the squash. Roast in the oven for 8-10 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning.

5. 5

   Fluff the cooked turmeric rice with a fork and transfer it to a serving dish. Arrange the roasted squash on top of the rice.

6. 6

   Sprinkle the spiced pepitas over the dish and garnish with freshly chopped cilantro.

7. 7

   Serve warm as a main course or side dish, and enjoy the vibrant flavors and textures. Optionally, add a dollop of yogurt or a drizzle of tahini for extra richness.