Summary

Ingredients

• 1 butternut squash (se)
• 250 g wild rice
• 500 g pointed peppers, red
• 150 g walnuts
• 1 tablespoon ghee or clarified butter
• 2 onions)
• 2 cloves solo garlic (Chinese garlic)
• 20 g iner
• 1 tablespoon honey
• 1 tablespoon sugar beet syrup
• 3 tablespoon oil
• 2 tablespoon, heaped coriander powder
• 2 tablespoon, heaped paprika powder
• 1 tablespoon, heaped cumin powder
• 1 tablespoon, heaped cinnamon powder
• 1 tablespoon, heaped vegetable stock, instant
• 1 teaspoon cayenne pepper
• 100 ml whipped cream
• 2 teaspoons salt
• 100 g sheep cheese

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Instructions

1. Remove the stem and stump from the butternut squash and cut in half. Remove the soft parts and seeds and then cut the pulp into approx. 1 cm cubes.
2. Peel the onions, garlic and ginger. Cut the onions into 0.5 cm cubes. Finely chop the ginger and garlic.
3. Remove the stem and inner workings from the red pointed pepper and cut into small pieces 1 x 1 cm.
4. Bring 250 g wild rice to a boil with 1 liter of water and 1/2 teaspoon salt in a saucepan. Cook for 5 minutes and then simmer on low heat for 35 minutes with the lid closed, until about 50% of the rice grains have burst. Then drain and serve with the other ingredients.
5. While the rice is simmering, put a large 28 cm pan and 2 tablespoons of oil on the stove. Fry the onions over high heat without letting them burn.
6. After approx. 3 - 5 minutes, when the onions are nicely browned, add the ghee and roast the coriander, cumin, paprika and cinnamon for approx. 1 - 2 minutes in the hot fat.
7. Then add the pumpkin and heat for 3 - 5 minutes. Now add approx. 500 ml of water and the vegetable stock powder and 1 teaspoon of salt. Bring to the boil and simmer on low heat for 20 minutes, stirring occasionally.
8. While the pumpkin is cooking, put another pan on the stove and roast the walnuts in it for 5 minutes. Then put on one side in a bowl and stir in 1 tablespoon of honey.
9. In the second pan, which is now empty, heat about 1 tablespoon of oil and fry the cut pointed pepper. After 5 minutes pour the sugar beet syrup and a little salt over it and always stir well so that nothing burns.
10. After the 20 minutes, season the pumpkin with the remaining salt as required and stir in the whipped cream. Then bring to the boil again and keep hot until serving.
11. Grate the sheep`s cheese or cut it into small cubes.
12. To serve, put a little rice in the middle of the plate and arrange the pumpkin around it. Pour the pointed pepper over it. Then some walnuts and the sheep`s cheese as a topping on top.