Ingredients List



  1. Preheat the oven to 200C/180C Fan 
  2. Place the mushrooms, onion,garlic, lemon zest, butternut squash, rice and vegetable stock in a casserole dish or small, deep roasting tin. 
  3. Cover tightly with kitchen foil or a lid and cook for 1 hour 
  4. Meanwhile, to make the lemon and coriander dressing, mix all the ingredients together in a small bowl. Set aside. 
  5. Stir the dressing, half the pomegranate seeds and half the spring onions into the rice. Taste and adjust the seasoning.
  6. Garnish with the remaining pomegranate seeds, spring onions. 

To make this dish even easier, use pre cut, frozen butternut squash!