Place pumpkin on a tray, drizzle with 1 TBS olive oil and scatter with salt and place in a preheated 200 degrees Celsius oven for 25 mins.
Heat 2 TBS oil in large heavy bottomed pan and cook onions and garlic over a medium heat for about 2 minutes until softened.
Add mushrooms and stir, then add zucchini and squash and add spices and cook for five mins stirring.
Add rice and stir for a minute.
Poor in chicken stock slowly, one cup at a time, add coconut milk and add ACV and bring to the boil then turn down to low heat, cover with a lid and cook for about 30 mins or until all the liquid has been absorbed. Stir well intermittently, ensuring every grain of rice is covered.
Season to taste with sea salt and pepper.
Add more coconut milk (for creaminess) or stock or water if it needs it and replace lid.
Once it’s ready, stir throughGolden Gut Blendfor immunity orLove Your Gut powder,and butter if using then add roasted pumpkin and gently toss, spoon into wide mouth bowls and top with nutritional yeast or parmesan cheese and sage.