for 4 person

Squash

1 tbsp	olive oil
750 g	squash (e.g. Hokkaido), cut into approx. 2 cm cubes
300 g	leek, cut into thin rings
1	garlic clove, squeezed
½ bunch	thyme, leaves torn off

Risoni

5 dl	vegetable bouillon
500 g	pasta (e.g. risoni)
100 g	semi-hard cheese, cut into cubes
40 g	dried cranberries
2 tbsp	pumpkin seeds, roasted
	salt and pepper to taste

How it's done

Squash

Heat the oil in a cooking pot. Add the squash, fry for approx. 5 mins., stirring occasionally. Add the leek, garlic and thyme, fry for approx. 5 mins.

Risoni

Pour in the stock, add the pasta, cover and simmer for approx. 10 mins. Mix in the cheese, cranberries and pumpkin seeds, serve.

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