Stuffed Butternut Squash with Rice and Goat Cheese Sauce

Ingredients

• 2 small butternut squashes (2 kg)
• 2 tbsp olive oil
• 250 g reis-fit (spitzen-langkorn rice)
• iodized salt (with fluoride)
• 1 bunch spring onions
• 1 bunch parsley (20 g)
• 1 clove garlic
• 100 ml apple juice
• 4 tbsp dried cranberries (60 g; sweetened with fruit juice)
• Pepper
• 1 sprig thyme
• 200 g goat fresh cheese (45% fat in solids)

Instructions

1. 1.

   Wash the squashes, halve and core them. Score the flesh crosswise with a sharp knife. Place the halves cut side up on a baking sheet lined with parchment paper, brush with 1 tbsp olive oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes until the flesh is tender.

2. 2.

   Meanwhile cook the reis-fit spitzen-langkorn rice in 500 ml boiling salted water, stir once, then simmer covered on low heat for 8–10 minutes. Remove from heat, fluff the rice briefly and let it rest to absorb any remaining moisture.

3. 3.

   While the squash bakes, wash and trim the spring onions, cutting them into small rings. Wash the parsley, shake dry and chop. Peel the garlic and finely mince it.

4. 4.

   Heat the remaining oil in a pan, sauté the spring onions and garlic over medium heat for 2 minutes. Add the apple juice, cranberries and half of the parsley, then simmer on low heat for about 4 minutes. Stir in the rice mixture and season with salt and pepper to taste.

5. 5.

   For the sauce, wash the thyme, shake dry and pluck the leaves. Whisk the goat cheese with 2–3 tbsp water until smooth, seasoning with salt, pepper and thyme leaves. Arrange the squash on four plates, fill them with the rice mixture and sprinkle with the remaining parsley. Serve the leftover filling and sauce alongside.