Jamie Oliver Air Fryer Spiced Squash Rice is made with butternut squash, curry paste, chickpeas, cooked basmati rice, paneer, eggs, and baby spinach. This recipe creates a warm, spiced, vegetarian rice dish with a mix of crispy and tender textures. It takes about 1 hour to prepare and serves 4.
Jamie Oliver Air Fryer Spiced Squash Rice Ingredients
- ½ a butternut squash (600g)
- 2 heaped tbsp of your favourite curry paste
- 2 fresh red chillies
- 1 x 400g tin of chickpeas
- 1 x 250g packet of cooked basmati rice
- 2 tbsp desiccated coconut
- 2 eggs
- 120g paneer or halloumi cheese
- 4 spring onions
- 250g baby spinach
- 2 sprigs of coriander
- 1 tbsp olive oil
How To Make Jamie Oliver Air Fryer Spiced Squash Rice
- Roast the Squash and Chillies: Slice squash into ½cm slices and toss with half the curry paste and olive oil. Add whole chillies and air-fry for 30 minutes at 180ºC, shaking halfway.
- Prepare the Rice Mix: Drain chickpeas, then mix with rice, coconut, remaining curry paste, eggs, cubed paneer, and most of the sliced spring onions.
- Combine Ingredients: When squash is ready, tip into the bowl, slice and add chillies, mash a few squash pieces, and stir to combine.
- Final Air Frying: Remove shelf, return mixture to the drawer, and cook for 20 minutes at 180ºC, stirring halfway and adding spinach in the last 5 minutes.
- Garnish and Serve: Stir, season to taste, garnish with reserved spring onions and coriander, and serve with yogurt, mango chutney, or poppadoms.
Recipe Tips
- No Need to Peel Squash: The skin becomes tender and adds texture.
- Chilli Heat: Leave seeds in for extra heat, or deseed for milder flavor.
- Use Paneer or Halloumi: Either works well, offering a salty bite.
- Serve with Sides: Yogurt, chutney, or poppadoms enhance the dish.
What To Serve With Spiced Squash Rice
This rice dish pairs well with cool yogurt, mango chutney, fresh cucumber raita, or crunchy poppadoms for texture contrast and flavor balance.
How To Store Spiced Squash Rice
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Microwave or reheat in the air fryer at 160ºC until hot.
Freeze: Not recommended due to texture change in squash and spinach.
Spiced Squash Rice Nutrition Facts
- Calories: 413
- Total Fat: 19.1g
- Saturated Fat: 7.5g
- Carbohydrates: 43g
- Sugar: 10.5g
- Protein: 19.4g
- Sodium: 1.1g
- Fibre: 6.6g
FAQs
Can I use fresh rice instead of packet rice?
Yes, just ensure it’s fully cooked and cooled before adding.
Is it okay to substitute paneer with tofu?
Absolutely—use firm tofu for a vegan version.
Do I need to pre-cook the spinach?
No, it wilts perfectly when added during the last 5 minutes in the air fryer.
Can I make it without eggs?
Yes, omit eggs and use a splash of yogurt or coconut milk to bind the mix.
What if I don’t have an air fryer?
You can roast squash and bake the final mix in a regular oven at 200ºC.
Jamie Oliver Air Fryer Spiced Squash Rice
Course: DinnerCuisine: British-Indian FusionDifficulty: Easy4
servings30
40
minutes300
kcalA vibrant air-fried rice dish with sweet squash, creamy paneer, and warm curry spices, finished with fresh herbs and a hint of heat.
Ingredients
½ butternut squash (600g)
2 heaped tbsp curry paste
2 fresh red chillies
1 x 400g tin chickpeas
1 x 250g cooked basmati rice
2 tbsp desiccated coconut
2 eggs
120g paneer or halloumi
4 spring onions
250g baby spinach
2 sprigs coriander
1 tbsp olive oil
Directions
- Slice squash, toss with curry paste and oil, air-fry with chillies for 30 mins at 180ºC.
- Mix chickpeas, rice, coconut, curry paste, eggs, paneer, and most spring onions.
- Add squash and chillies to the bowl, mash slightly, and stir.
- Tip mixture back into air fryer, cook 20 mins at 180ºC, add spinach last 5 mins.
- Stir, season, garnish with spring onions and coriander, serve.
Notes
- Use the squash skin—it softens and adds texture.
- Chillies can be deseeded for less heat.
- Paneer can be replaced with halloumi or tofu.
- Serve with yogurt, chutney, or poppadoms for extra flavor.