Pumpkin Cafreal

Ingredients for 2 servings:

• 1 butternut squash (se), approx. 1.5 kg
• 1 onion(s)
• 150 g coriander leaves
• 4 cm ginger
• 8 garlic cloves
• 2 chili peppers (birdseye chili)
• 2 tsp cumin powder
• 1 tsp cinnamon powder
• 2 tbsp lime juice
• 1 tsp salt
• 1 tsp pepper
• 400 ml coconut milk
• 2 servings of rice
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Halve the pumpkin, remove the seeds, and peel. Cut into 1 cm wide slices, arrange on a prepared baking sheet, and drizzle with oil. Place in the oven for about 30 minutes, until the pumpkin is cooked through, turning halfway through. Meanwhile, slice the onion thinly and roast in a large pan (can be reused later) over medium heat for about 15 minutes, until caramelized and crispy. Then set aside. Meanwhile, cook the rice according to the package instructions. For the sauce, roughly chop the coriander, ginger, garlic, and chilies. Place everything in a blender and add the cumin, cinnamon, lemon juice, salt, pepper, and coconut milk to taste. Blend until you have a smooth sauce. Pour the sauce into the large pan in which you fried the onions and simmer gently, stirring occasionally. Add the pumpkin and simmer briefly. To serve, fill a bowl with the rice, pumpkin, and sauce and pour the onions over the sauce.