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Stuffed pumpkin, basmati rice and winter scones with cranberries

Stuffed pumpkin, basmati rice and winter scones with cranberries: A celebration of autumnal flavors and scones.

This dish is prepared with products from Chef's Creation, ensuring you have the best base for your dishes. With Chef’s Creation, you maintain your own signature and serve the tastiest dishes in no time.

Ingredients

1kgpumpkin and zucchini mash
2kgbutternut squash
150gBasmati rice
100gCrème fraîche
6units.itemsscones
40ghazelnuts
30gdried cranberries

Preparation

  1. Cut the butternut squash in half lengthwise and remove the seeds.
  2. Scoop out the squash slightly along the entire length. Mix the basmati rice with the cranberries and hazelnuts.
  3. Spoon the rice filling into the squash and tie both sides together with kitchen twine.
  4. Wrap the squash in aluminum foil and bake for 60 minutes at 180 degrees Celsius.
  5. Prepare the scones according to the instructions on the package.
  6. Loosen the crème fraîche with salt and pepper and serve it on the warm scones.