This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.

Makes about 4 large portions or 8 smaller side portions.

1 x Butternut Squash – cubed

1 tbsp olive oil

1 tsp chilli flakes

100g cooked chestnuts, quartered

½ small pack sage leaves, chopped (or 1 tsp dried)

8 slices of pancetta – chopped

2 shallots, finely chopped

2 garlic cloves, finely chopped

150g basmati & wild rice mix

300ml veg stock

Parmesan to serve

1. Heat oven to 200 deg.
2. Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
3. Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
4. In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.  Or you can use a pan on the hob, bring to boil the stock , add rice, cover, reduce to a simmer for about 20 minutes or until all the water is absorbed.
5. Remove steam pot and add the ingredients to rice and mix through to warm through.
6. Serve with grated parmesan.