Glazed Butternut Squash with Wild Rice Filling

Ingredients

• 200 g Wild rice
• Salt
• 2 Tomatoes
• 1 red bell pepper
• 1 Red Onion
• 4 tbsp olive oil
• pepper (ground)
• 2 Butternut Squashes
• 4 tbsp whole grain breadcrumbs
• 2 tbsp liquid honey
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Cook the rice in boiling salted water for about 15 minutes until just tender. Drain, rinse with cold water and set aside. Blanch the tomatoes, cool, peel, quarter, remove seeds and dice finely. Wash the bell pepper, quarter it, remove seeds and white membranes, then dice. Peel the onion, finely chop and sauté in a hot pan with 1 tbsp oil until translucent. Add the bell pepper and rice, stir briefly, then fold in the tomatoes. Season with salt and pepper and set aside from heat.

2. 2.

   Clean the squashes, cut them lengthwise in half, remove seeds and fibrous strands, and fill each half with the rice mixture. Sprinkle breadcrumbs over the filling and drizzle with 1 tbsp oil.

3. 3.

   Whisk together honey, 2 tbsp oil and lemon juice; brush the squash halves with this glaze and bake in a preheated oven at 180 °C (fan: 160 °C) for about 40 minutes. Brush repeatedly with the honey glaze. Remove from the oven and sprinkle with iodized salt before serving.