Baked Butternut squash with rice

Easy to prepare and the sweetness of the squash makes it a hit with all the family. I serve it with baked salmon, I add the salmon wrapped in foil with a slice of lemon to the oven half way through the cooking of the rice.

Serves 4 (as a side dish)

350g butternut squash peeled, and cut into medium chunks
1 medium red onion peeled and chopped
15ml olive oil
1/2 veg stock cube
125g basmati rice
2 tsp dried thyme

1. pre-heat oven to 200 C, 400 F or gas mark 6.
2. put squash and onion in a roasting tin and drizzle with the olive oil. season and cook for 20 mins until the vegetables colour.
3. dissolve the stock cube in 500ml of boiling water. Add rice, thyme and hot stock to the roasted vegetables. cover and seal with foil.
4. return to the oven for 25 mins or until the rice is cooked. serve immediately.