Roasted Stuffed Butternut Squash

Directions

1. 1
   Soak the mushrooms for 5 minutes in 140 ml of boiling water. Preheat oven to
2. 2
   230 degrees Celsius.
3. 3
   Cut the squash in half lengthwise and scoop out the seeds and some of the flesh with a teaspoon. Chop the flesh finely with a knife .
4. 4
   In a frying pan, heat a tablespoon of olive oil, add the squash flesh, onion, rosemary, sundried tomatoes and coriander seeds.
5. 5
   Cook for 4 minutes, stirring often.
6. 6
   Add the mushrooms and half of their water. Cook another 2 minutes and season with salt and pepper.
7. 7
   Add the rice and pine nuts.
8. 8
   Fill the two squash halves with the stuffing, by pressing well, then stick the two halves back together..
9. 9
   Coat the skin with olive oil and wrap in aluminum foil.
10. 10
    Bake for 75 minutes.