Preheat your oven to 425°F / 220°C and line a large roasting pan with foil for easy cleanup.
Cut the squash in half lengthwise, scoop out the seeds, and slice it into ¾-inch-thick semicircles.
Place the squash on the prepared pan, drizzle with just enough oil to coat, and season generously with salt and pepper.
Roast for 35-40 minutes, until tender and beginning to caramelize at the edges.
While the squash roasts, rinse the rice in a bowl, changing the water several times until it runs clear. Soak the rice in cold water for 20 minutes, then drain well.
Transfer the rice to a saucepan, cover with plenty of fresh cold water, and bring to a boil.
Reduce the heat to a simmer and cook for about 10 minutes, or until tender.
Drain completely, then cover the saucepan with a clean tea towel and the lid to let it steam.
Place a large frying pan or skillet over medium heat.
Add the ghee or butter.
Once melted, add the sliced garlic and all the whole spices: cumin, nigella, fennel, and mustard seeds.
Stir-fry for about a minute until the garlic is fragrant and golden.
Add the sliced red onion to the pan and cook for 8-10 minutes, stirring occasionally, until soft and sweet.
Stir in the 2 tablespoons (30 ml / 1 fl oz) of lime pickle and a pinch of salt, mixing well to combine.
Add the roasted butternut squash to the pan, gently stirring to coat it in the onion and pickle mixture.
Once the squash is heated through, fold in the steamed basmati rice.
Continue to stir gently until everything is well combined and the rice is hot.
Remove from the heat and stir in most of the sliced scallions, reserving some for garnish.
Serve immediately with a bowl of cool yogurt, a fresh salad, and extra lime pickle on the side.
Roast the squash until it has deeply caramelized, dark brown edges. This deepens its sweetness, creating a perfect contrast to the sour, spicy pickle.
