Stuffed butternuts with Hazelnuts and rice
The summer season is definitely over but there is one big reason not to get depressed: pumpkins and butternuts are back at your local shop! Fresh nuts are another reason to get excited.
You know about pumpkin soups, pumpkin gratin but what about stuffed butternut squash ? I promise you are going to love the idea.
- 1 butternut squash
- 1 onion
- 100 grams of rice
- 30 grams of grounded hazelnuts
- 1 pinch of curry
- Fresh chives
- Soya sauce
- 10 cl of cream ( soya, oat )
Cut you butternut squash
Place your butternut squash in a steam cooker for cooking during 25 minutes. (if you don´t have any you can use a metal colander: Place a metal colander inside of a large pot and fill with just enough water so the butternuts colander won’t touch the water. Bring to simmer and cook)
tips to know if the butternut squash are ready :
stick your knife in the butternut squash, if it goes in smoothly your butternut squash it is finished cooking.
Cook the rice according to the indicated time on the package.
Remove the seeds of the butternut squash and carve carefully not to damage the skin of the butternut squash
Chop finely the onion and fry them during 5 minutes ( for the oil I use canola oil, olive oil is fine but has too strong taste in my opinion), add the mashed pulp and cook 5 minutes more.
Season the mixture with soya sauce pepper and add curry. (I do not add more salt because the soya contains already salt)
Take the pot from the stove and mix with the rice, the chopped chive, the cream and hazelnuts.
Stuff the butternuts and serve right away 🙂