Roast Chicken & Butternut Squash Wild Rice Salad

This recipe is the perfect answer to all that is scooped out of the scariest pumpkins.  Waste not, want not, as my Gran always says... 

Although this recipe calls for butternut squash, the otherwise wasted pumpkin flesh and seeds will work just as well.

Serves 6

1 butternut squash
1tsp cumin seeds
1tsp caraway seeds
Seeds of 6 cardamom pods
250g wild rice
Left over roast chicken – equivalent to 5 thighs
2tsp coriander seeds
3 spring onions – finely sliced
2 handfuls sultanas
Zest and juice of 1 lemon
Bunch mint – chopped
Bunch coriander – leaves and stalks chopped
Olive oil
Himalayan/Sea salt & cracked black pepper


- Preheat the oven to 180C.

- Peel, deseed and chop the butternut squash, keeping the seeds to one side. 

- Place the squash in a roasting tray and drizzle with olive oil.  Grind the spices in a pestle and mortar, sprinkle over the squash (keeping a pinch or two back) and lightly season.  Roast for 1 hour, or until the squash is soft and lightly caramalised.

- Remove all the stringy bits of squash, rinse clean the seeds and drain.  Spread onto a baking tray before seasoning with salt, pepper and the rest of the spice mix.  Roast for 10-15 minutes, or until golden and crunchy.  Leave to one side to cool.

- Boil the rice as per the packet instructions. 

- Shred the chicken. 

- Once the rice has cooked, drain it and mix with the sultanas, chicken, spring onions, lemon zest and juice whilst still warm.   Add the butternut squash followed by the chopped herbs, stir and season to taste.

- Serve on a platter, piled high and sprinkled with the roasted squash seeds.