Preheat oven to 220c
Cook rice according to instructions, drain and rinse with cold water, set aside.
Line a baking tray add the butternut squash, drizzle generously with olive oil , scatter the cumin seeds and salt and pepper. Toss to mix and roast for approximately 45 minutes until the edges are browned . Set aside
Toss everything together, check seasoning.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 166 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 0mg||0 %|
|Sodium 513.6mg||18 %|
|Potassium 939mg||25 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 57.3g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 418
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