Autumnal Rice Bowl


Caramelised red onion, maple chilli butternut squash, charred courgette and basmati rice bowl with a chilli, soy and peanut sauce.



  1. Cut the butternut squash into small cubes, season with chilli flakes, one tablespoon of chilli sauce and a tablespoon of maple syrup, mix until all the butternut squash has been coated then place in the oven to roast for about 20 minutes on 180c.
  2. Slice the red onion thinly and cook in some oil in a frying pan until they are slightly caramelised.
  3. Cut the courgette into ribbons and cook in a frying pan with a little oil until they slightly charred.
  4. Cook the rice as per the instructions on the back of the packet, or in a rice cooker.
  5. In a small bowl mix together one tablespoon of soy sauce, a pinch of salt and pepper, some chilli flakes, a tablespoon of maple syrup, three tablespoons of Peanut Hottie original peanut butter powder, paprika to season and approximately 50ml of water. Mix until you have a smooth paste. Once well combined slowly add more water until you have a runny sauce suitable to drizzle.
  6. Add your caramelised onions, roasted butternut squash, charred courgette and basmati rice to a bowl, either drizzle with the chilli, soy and peanut sauce or add to a little dish on the side.