Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.

Roasting butternut squash seeds is easy and delicious! Simply rinse the seeds, pat them dry, toss them with a bit of olive ...

Christopher Testani for The New York Times For more of our butternut squash recipes, visit New York Times Cooking.