Butternut with black rice and goji berry filling

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 squashes, halve and seed them. Score the flesh crosswise with a sharp knife. Place the halves cut side up on parchment paper, brush with 1 tbsp olive oil and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 30 minutes. Then grill under the preheated oven grill for about 5 minutes until golden brown.

2. 2.

   Meanwhile put goji berries in a bowl, cover lightly with lukewarm water and soak. Cook rice according to package instructions in salted water until al dente. Wash, trim and slice spring onions into small rings. Wash, trim and dice bell pepper. Peel garlic and finely chop.

3. 3.

   Heat remaining oil in a pan and sauté garlic and bell pepper over medium heat for 2 minutes. Add apple juice and simmer gently for about 4 minutes. Drain goji berries and add to the pan. Mix in rice and spring onions (reserve some for garnish) and season with salt and pepper. Arrange squash halves on four plates, fill with the rice mixture and sprinkle with spring onions. Serve remaining filling alongside.