Small Squash Stuffed with Rice

 Small Squash Stuffed with Rice

Serving: 4 people

Preparation: 35 minutes

Cooking time: 45 minutes

Difficulty: Low

Cuisine: France

Ingredients:

• 4 small squash
• 1 onion
• 2 cloves of garlic
• 20 grams of butter
• 70 cl vegetables stock
• 250grams of rice
• 10 pitted prunes
• 10 cl dry white wine
• 1 tbsp pumpkin seeds
• 2 pinches ground cinnamon
• 2 pinches cumin ground
• salt and pepper

Instructions:

1. Cut the hats of squashes. Remove the pips then extract the flesh. Cut into pieces, peel and chop onion and garlic cloves.
2. Melt the butter in a saucepan, brown the onion and garlic for some minutes then add the rice. Mix until the grains are pearly. Add the white wine and let it evaporate, then pour in the vegetables broth. Salt and pepper, cook for15 minutes. Stirring regularly.
3. Cut the prunes into large chunks and add them to the rice along with the pumpkin flesh, pumpkin seeds, cinnamon and cumin. Mix and adjust the seasoning.
4. Preheat the oven to 200°C. Stuff the small squashes, cover them with the hats and bake for 30 minutes.