Mushroom Pilaf with Roast Squash and Mustard Dressing

Ingredients by component

Mushroom pilaf

• 300 g long-grain rice
• 400 g button mushrooms
• 150 g onion
• 650 ml unsalted vegetable stock
• 25 ml olive oil
• 4 g salt

Roasted butternut squash

• 800 g peeled butternut squash
• 25 ml olive oil
• 3 g salt
• 2 g ground coriander

Mustard vinaigrette

• 20 g mustard
• 25 ml apple cider vinegar
• 25 ml olive oil
• 10 ml maple syrup

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.
3. Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.
4. Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.
5. Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.
6. Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.
7. Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.
8. Mustard vinaigrette: Transfer to a small leakproof container and shake before using.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.