Butternut squash stuffed with rice and hazelnuts Ingredients: 1- onion- 100 g of- rice- 1 pinch of- curry- 1- butternut squash (or several small ones depending on size)- 30 g of- crushed hazelnuts sprig of- chives soy sauce (or salt)- 10 cl of- liquid cream (soy cream or not).
Utensils： 1 Top 5 of the best colanders - 1 Kitchen knife - 1 frying pan - 1 Wooden spoon 1 salad bowl 1 Heating blender Heating blender -
Total time:
42 min
Preparation:
12 min -
Cooking:
30 min
Phase 1
Cook the squash with gentle steam or in water for 25 min.
Phase 2
Quand the tip of the knife enters the flesh easily, it is cooked.
Phase 3
Meanwhile, cook the rice for the time indicated on the package.
Phase 4
Cut the squash in half, remove the seeds and carefully scoop out the pulp.
Phase 5
Brown the finely chopped onion for 5 minutes then add the squash pulp for 5 more minutes.
Phase 6
Salt with soy sauce, pepper and add the curry.
Phase 7
Remove from the heat, mix with the cooked rice, chopped chives, liquid cream and crushed hazelnuts.
Phase 8
Stuff the squash with this mixture and serve immediately.
Utensils： 1 Top 5 of the best colanders - 1 Kitchen knife - 1 frying pan - 1 Wooden spoon 1 salad bowl 1 Heating blender Heating blender -
Total time:
42 min
Preparation:
12 min -
Cooking:
30 min
Phase 1
Cook the squash with gentle steam or in water for 25 min.
Phase 2
Quand the tip of the knife enters the flesh easily, it is cooked.
Phase 3
Meanwhile, cook the rice for the time indicated on the package.
Phase 4
Cut the squash in half, remove the seeds and carefully scoop out the pulp.
Phase 5
Brown the finely chopped onion for 5 minutes then add the squash pulp for 5 more minutes.
Phase 6
Salt with soy sauce, pepper and add the curry.
Phase 7
Remove from the heat, mix with the cooked rice, chopped chives, liquid cream and crushed hazelnuts.
Phase 8
Stuff the squash with this mixture and serve immediately.