Halloween red kuri squash stuffed with rice and mushrooms
Roasted red kuri squash stuffed with brown rice, mushrooms, chestnuts and Comté, with a Halloween face scored into its skin.
Active time45 min
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 400 g button mushrooms
- 120 g onions
- 1 red kuri squash
- 100 g Comté
- 700 ml water
- 25 ml olive oil
- 200 g brown rice
- 4 g salt
- 200 g cooked, peeled chestnuts
Preparation
Wash the red kuri squash. Preheat the oven to 190 degrees Celsius. Choose an edible red kuri squash weighing 1.5 kg. Cut off a lid and remove the seeds. Carve a face by scoring the skin shallowly, without piercing the flesh. Coat with 10 ml of oil and bake for an initial 35 minutes.
1 red kuri squash25 ml olive oil- oven
- knife
- dish
While the squash is baking initially, cook the rice in the water for about 30 minutes or according to the packet instructions, then drain. If the rice needs longer, extend the total cooking time before filling the squash.
700 ml water200 g brown rice- saucepan
- colander
Peel and slice the onion. Clean and slice the mushrooms. At the same time, fry the thinly sliced onion and mushrooms in the remaining oil for 12 minutes. Once the rice is cooked, mix it with the mushrooms, chestnuts and salt.
400 g button mushrooms120 g onions4 g salt200 g cooked, peeled chestnuts- frying pan
- knife
- chopping board
Grate the Comté. Mix the filling with the Comté, fill the squash, replace the lid and bake for 30 minutes until the flesh is tender. Divide into 4 portions with the filling.
100 g Comté- oven
- spoon
- grater
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration