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🍽️ Butternut squash stuffed with black rice and goji berries

348 kcal · 30 min · 4 servings

Ingredients

• 2 kg Butternut squash (2 small squashes)
• 2 tbsp olive oil
• 60 g goji berries
• 150 g black rice
• salt
• 3 spring onions
• 1 red bell pepper
• 1 garlic clove
• 100 ml apple juice
• pepper

Instructions

1. 1. Wash the butternut squashes thoroughly.
2. 2. Cut the squashes in half lengthwise.
3. 3. Remove the insides and seeds.
4. 4. Score the flesh in a cross pattern with a sharp knife.
5. 5. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
6. 6. Brush the squashes with 1 tablespoon of olive oil.
7. 7. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
8. 8. Bake the squashes for about 30 minutes.
9. 9. Switch on the preheated oven grill.
10. 10. Grill the squashes for about 5 minutes until golden brown.
11. 11. Place the goji berries in a bowl.
12. 12. Cover them just with lukewarm water.
13. 13. Let the berries soak.
14. 14. Cook the rice according to package instructions in salted water until al dente.
15. 15. Wash the spring onions.
16. 16. Trim the spring onions.
17. 17. Slice the spring onions into small rings.
18. 18. Wash the bell pepper.
19. 19. Remove the insides of the bell pepper.
20. 20. Dice the bell pepper into small cubes.
21. 21. Peel the garlic.
22. 22. Chop the garlic finely.
23. 23. Heat the remaining oil in a pan.
24. 24. Sauté the garlic and bell pepper over medium heat for 2 minutes.
25. 25. Deglaze the pan with apple juice.
26. 26. Simmer the mixture over low heat for about 4 minutes.
27. 27. Drain the goji berries.
28. 28. Add the goji berries to the pan mixture.
29. 29. Fold in the rice.
30. 30. Fold in the spring onions (reserving some for garnish).
31. 31. Season the filling with salt and pepper.
32. 32. Divide the squash onto 4 plates.
33. 33. Fill the squashes with the rice mixture.
34. 34. Garnish the stuffed squashes with the remaining spring onions.
35. 35. Serve the remaining filling on the side.

Nutrition per serving

• kcal: 348
• Protein: 9 g · Fett/Fat: 6 g · Carbs: 61 g