for 4 people

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

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.

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