Cut the butternut squash in half lengthways. Pop it in the oven for approximately 30 minutes, uncovered at 180C until the skin begins to brown and the orange flesh is softened. Set aside to cool then cube. Set aside any seeds. (These can be eaten as a snack. For best results toss in a tbsp salt.)
Roughly chop the onion and add to a pan with the oil on a medium heat for a few minutes until beginning to turn translucent and lightly golden.
Add rice and stir to cover in oil. Add garlic, ginger and spices. Season with salt and pepper.
Add peanuts, raisins, stock cube and water. Cover and allow rice to cook, stir briefly every 5 minutes to prevent the rice sticking to the bottom of the pan.
After 20 minutes add the cubed butternut squash. Chop fresh mint or parsley and add 2 minutes before the end.
Serve on it's own or with a fried egg on top.
