- Hokkaido pumpkin: 1 pumpkin(s)
- whole grain rice: 0.5 cup(s)
- quinoa: 0.5 cup(s)
- small courgette: 1 piece(s)
- cashew nuts: 1 handfull(s)
- black & white sesame: 1 tbsp
- curry: 1 tbsp
- thyme: 1 tbsp
- rosemary: 1 handfull(s)
- olive oil: 4 tbsp
Pre-heat your oven to 180°C on upper and lower heat.
Quarter the pumpkin and remove the seeds. Place the pieces on a baking tray ligned with baking paper, sprinkle them with some olive oil and briefly pre-bake them.
In the meantime lightly roast some rice and quinoa in some olive oil in a pot, add water and let it cook.
Finely dice the courgette and roast in a pan with some olive oil.
Add the cashew nuts, quinoa-rice mixture, thyme and curry to the pan and let them roast as well.
Take the pre-baked pumpkin pieces out of the oven, fill them with the vegetable-rice-curry mixture, garnish with some rosemary and sprinkle with some olive oil.
Put everything once more into the oven and bake until the pumpkin is cooked and the rice becomes crispy.
Just before taking the pumpkin out of the oven sprinkle it with some sesame seeds.