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Onion rice with pumpkin and chestnuts recipe

Onion rice with pumpkin and chestnuts recipe

13 ratings

Celebrate Bonfire Night with this flaming good side. Perfect for enjoying outdoors around a warming campfire, this hearty rice dish is packed with sweet onions, chestnuts and pumpkin. Bonfire Night food doesn't get much more comforting than this! See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 226 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 40g butter
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 350g pumpkin or butternut squash, seeded and cut into 2.5cm cubes
  • 100g roasted chestnuts, roughly chopped
  • 375g microwave long grain rice
  • 2 tbsp crème fraîche
  • small bunch parsley, chopped
  • bunch chives, chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 24%
  • Sugars

    5g 5%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 32.4g Protein 3.8g Fibre 2.4g


  1. Heat the oil and half the butter in a large pan over a low heat on the hob. Add the onion and cook for 10 mins, until softened. Increase the heat to medium and stir in the garlic, chilli and cumin. Fry for 1-2 mins, until fragrant, then add the pumpkin or squash.
  2. Season well and fry for 7 mins, or until starting to soften. Add the chestnuts and rice along with the remaining butter and continue cooking for a further 8 mins, stirring occasionally. Season to taste, then stir in the crème fraîche, parsley and chives.

Tip: If you like blue cheese, crumble a little dolcelatte over the rice before serving.

See more Bonfire Night recipes

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