Baked basmati rice with squash and chilli

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a medium casserole dish and gently fry the shallots for 5 minutes.
2. Add the crushed garlic cloves, red chilli, and butternut squash. Fry for 5 minutes.
3. Add the basmati rice and stir to coat.
4. Pour over the hot vegetable stock, season, stir, then cover and bake for 30-35 minutes.
5. Scatter the spinach and goat’s cheese over the rice, then cook, covered, for 5 minutes.
6. Stir to combine, then serve.