Roasted harissa vegetables with kale & ginger pilaf - Good Food Middle East

Ingredients

• ½ small butternut squash (about 350g, peeled and cut into 3cm chunks)
• 1 red onion, quartered
• 1 red pepper, cut into 3cm chunks
• 1 tbsp harissa, or to taste
• low-fat Greek yogurt, to serve
• ½ tbsp olive oil
• ½ onion, thinly sliced
• 1 garlic clove, chopped
• 2cm piece ginger, peeled and finely chopped
• ½ red chilli, deseeded and sliced
• 100g kale, or other greens, chopped
• 100g basmati rice
• 225ml vegetable stock