Summary

Ingredients

• 1 large butternut squash (se)
• 180 g basmati rice
• 0.5 ½ bunch spring onion (s)
• 1 small onion (s)
• 3 cloves garlic
• 1 carrot (s)
• 200 g broccoli, alternatively a small zucchino
• 5 bay leaves
• some ginger root, grated
• 2 tablespoon curry powder
• 1 pinch clove powder
• 1 pinch cinnamon powder
• 1 tablespoon coriander powder or 3 fresh
• 1 teaspoon, heaped turmeric powder
• 250 ml coconut milk, unsweetened
• 250 ml vegetable broth, strong
• a lot pepper, black
• salt
• 150 g crème fraîche
• 80 g cheese, rated

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Instructions

1. Wash the butternut squash well and rub dry, then cut it lengthways into thirds so that you have 2 ends and a center piece. Hollow out the ends, remove the stones and scrape out some pulp. Halve the middle piece so that you have 2 boats. Also hollow out. Dice the pulp and set aside.
2. Bake the hollowed out pumpkin pieces in a hot oven at about 180 ° C top / bottom heat for about 20 - 30 minutes until soft.
3. Cook the rice until it is done.
4. Peel garlic and chop finely. Peel the onion, clean the carrot and spring onions, cut everything into fine rings. Divide the washed broccoli into florets.
5. Heat some oil in a pan and carefully fry first the garlic, then the remaining vegetables and finally the pumpkin flesh. Add bay leaves and spices and let simmer briefly, then deglaze with coconut milk and stock. Simmer for 5 minutes, season with salt and pepper. Remove about half of the sauce (without vegetables) and mix with rice. Pour the mixture into the butternut halves.
6. Mix the crème fraîche with the cheese, lightly salt and place a dollop on each of the filled butternut halves. Place in the hot oven for another 5 minutes until the mixture of cheese and crème fraîche has melted.
7. Arrange a piece of pumpkin on each plate and serve with curry vegetables.
8. Note: Without crème fraîche and cheese, this recipe is vegan.