Preheat your oven to 425°F (220°C). Tumble the peeled and 1-inch cubed butternut squash onto a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Roast for 25–30 minutes until edges caramelize. Roasting concentrates the squash’s natural sugars and develops a caramelized surface that gives sweet, savory depth to the rice.

Core and halve the red bell pepper, place cut-side down on the same sheet or a second sheet, brush lightly with oil and roast for 20–25 minutes until the skin blackens. Charred pepper adds smoky sweetness; after roasting, cool slightly and peel off any loose skin and slice into strips.

While the vegetables roast, rinse the rice under cold water until the rinse runs clear to remove excess surface starch. This prevents gummy rice and helps grains stay separate when cooked.

In a medium saucepan, melt 1 tablespoon of butter with 1 tablespoon oil over medium heat. Add the rinsed rice and toast, stirring, for 60–90 seconds until aromatic and some grains look translucent. Toasting rice at the start blooms flavor and helps the outer starches seal, resulting in more distinct grains after cooking.

Add 4 cups vegetable stock (or water) and 1/2 teaspoon salt to the rice, bring to a gentle boil, reduce to low, cover tightly and simmer for 15–18 minutes without lifting the lid. Let rest off heat for 10 minutes before fluffing with a fork. This low-and-steady method ensures even absorption and tender, separated rice.

Meanwhile, make the carrot–milk velouté: coarsely chop the carrots, small onion and garlic. In a saucepan, melt remaining 2 tablespoons butter with 1 tablespoon oil, add the chopped onion and cook gently for 4–5 minutes until translucent (this develops sweetness). Add carrots and garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon cumin and cook for 2 minutes to bloom the spices.

Add 1 cup milk and 1/2 cup water or stock, bring to a simmer and cook until the carrots are fork-tender, about 12–15 minutes. Purée the mixture in a blender (or use an immersion blender) until silky, then pass through a fine sieve for a restaurant-smooth velouté. Return to low heat and adjust seasoning. The milk provides body and a glossy finish; sieving removes fibers for a luxurious texture.

Make the crispy smashed potatoes: bring a pot of salted water to a boil, add whole potatoes and simmer until just tender (12–15 minutes depending on size). Drain and let steam dry for 2 minutes. Place potatoes on a sheet, gently press each potato flat with the bottom of a glass (don’t crush—just smash to create increased surface area). Brush with remaining olive oil, sprinkle with smoked paprika, salt and pepper, and roast at 425°F for 20–25 minutes until golden and crispy. Smashing creates those crunchy ridges that caramelize beautifully in the oven.

Assemble the rice: fold the roasted butternut cubes and sliced charred pepper into the fluffed rice along with thyme and 1 tablespoon chopped parsley. Adjust salt and pepper. Folding (not stirring vigorously) keeps squash pieces intact and prevents the rice from breaking down.

Plate by spooning a ring of rice in the center of each plate, drizzle the carrot–milk velouté around or across the rice, and arrange 3–4 crispy smashed potatoes per plate. Finish with a drizzle of melted butter (optional), a squeeze of lemon to brighten, a scattering of remaining parsley, and a light dusting of smoked paprika for color. The contrast of hot rice, silky sauce and crunchy potatoes creates a restaurant-style multi-texture experience.

Taste and finish: always taste for seasoning at the end—salt, pepper and an acid (lemon) will lift the flavors. Serve immediately so the potatoes stay crisp and the rice stays warm and fluffy.