Stuffed pumpkin

Stuffed pumpkin

Butternut squash is great in combination with creamy rice. Thanks to its sweet taste, the savoury filling provides a great contrast. This is a very quick and easy recipe that anyone can make.


  • 1 medium butternut squash
  • 1 onion
  • 3 tablespoons oil
  • 50 grams of mushrooms/soya cubes
  • 300 grams of cooked rice
  • 100 ml cream
  • Spices, salt, pepper


  • First, cut the pumpkin in half into 2 parts. Cut each part into small squares on the inside.
  • Brush the pumpkin with a little oil and bake at 140 °C for 30 minutes.
  • Fry 1 chopped onion in the oil until golden brown.
  • Once the onions are done, add fresh mushrooms or pre-soaked soya cubes.
  • After 3 minutes, add the cooked rice and fry it.
  • Then add 100 ml of cream to which add curry spices or seasoning to taste. Stir.
  • Once the cream has evaporated, the rice mixture is ready.
  • Use a spoon to poke a small hole in the eggplant, into which the rice mixture is placed. Then just decorate and you are done.