Ingredients
- 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
Preparation
Step 1
Pre-heat your oven to 180°C on upper and lower heat.
Step 2
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.
Step 3
In the meantime lightly roast some rice and quinoa in some olive oil in a pot, add water and let it cook.
Step 4
Finely dice the courgette and roast in a pan with some olive oil.
Step 5
Add the cashew nuts, quinoa-rice mixture, thyme and curry to the pan and let them roast as well.
Step 6
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.
Step 7
Put everything once more into the oven and bake until the pumpkin is cooked and the rice becomes crispy.
Step 8
Just before taking the pumpkin out of the oven sprinkle it with some sesame seeds.
