Ingredients
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
Squash
Filling
How it's done
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.
| Tip: | Drizzle a little pumpkin seed oil over the pumpkin wedges. |
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