Pumpkin with miso

Pumpkin with miso

Total: 1 hr 10 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 438 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

100 g round grain rice
salted water, boiling
1 tbsp rice vinegar
½ tsp salt

Squash

1 kg squash (e.g. Kabocha, quartered, deseeded
2 tbsp olive oil
2 tbsp miso paste
1 tbsp coarse cane sugar

Filling

½ bunch sage, roughly chopped
75 g macadamia nuts, coarsely chopped
100 g feta, crumbled
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How it's done

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Rice

Cook the rice in boiling salted water for approx. 15 . mins. until al dente. Drain the rice, place in a bowl, mix in the rice vinegar, season with salt.

Squash

Place the pieces of squash on a baking tray lined with baking paper. Combine the oil, miso paste and sugar in a small bowl, stir, brush the pumpkin with the mixture.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly. Using a tablespoon, scoop out the flesh from the squash, leaving a layer about 1½ cm thick, roughly chop it, and mix it into the rice.

Filling

Add the sage, nuts and feta, mix, distribute in the pumpkin quarters.

To bake

Approx. 15 mins. in the upper half of the oven. Remove, plate up.

Good to know
Tip: Drizzle a little pumpkin seed oil over the pumpkin wedges.

How-tos

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