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Rice with roasted squash and lime pickle

If you like Indian food and haven't come across Meera Sodha's fantastic recipes, I cannot urge you strongly enough to go and buy Fresh India. We have loved every recipe we've made from it, finding them accessible and seasonal.

Not enjoying lime pickle when given it in Indian restaurants, I wasn't sure about this recipe. However, it was amazing! The following is very lightly adapted from the original.

Serves 4


1kg squash, cut into slices (and peeled if you like/depending on the variety used)
a neutral flavoured oil
250g basmati rice
salt & pepper
20g unsalted butter
3 cloves garlic, chopped
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1 red onion, sliced
2 tbsp lime pickle
4 spring onions, chopped


  1. Heat the oven to 220C/gas 7.
  2. Lay the squash on a baking try, drizzle with oil and season. Cook for 30-40 mins, until beginning to brown.
  3. Cook the rice according to the packet/your preferred method. Drain and set aside.
  4. Heat the butter in a large pan. Once melted, add the garlic and spices. Cook for a minute or two, stirring.
  5. Add the red onion and cook for about 10 mins, until the onion is starting to brown. Add the pickle. Season to taste.
  6. Combine the rice, onions and squash in whichever pan is biggest (we used the roasting tray as our frying pan is too small).
  7. Sprinkle the spring onions over the top and serve immediately.
This also reheats very well, so leftovers make for happy lunchtimes :)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Rice with roasted squash and lime pickle close up