Stuffed Squash

11 ingredients
10 steps

Ingredients

  • 12 cup dried porcini mushrooms
  • 1 butternut squash, halved with seeds reserved and removed
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 1 teaspoon crushed coriander seed
  • 14 teaspoon dried chili
  • 2 sprigs fresh rosemary, leaves stripped and chopped
  • 5 sun-dried tomatoes, chopped
  • 100 g white basmati rice
  • 14 cup toasted pine nuts

Directions

  1. 1
    Soak mushrooms for 5 minutes in 140ml boiling water.
  2. 2
    Heat oven to 230c.
  3. 3
    Using a spoon enlarge the cavity in the squashleaving about 1/2 on each side in the squash.
  4. 4
    Chop the removed fleash and fry in the oil with the onion, garlic, rosemary, coriander, chilli and tomatoes for 4 minutes.
  5. 5
    Add the mushrooms and half of the soaking water.
  6. 6
    Cook for another 2 minutes.
  7. 7
    Stir in rice and pine nuts.
  8. 8
    Pack the mixtur tightly into the cavities of the squash and press the two halves together.
  9. 9
    If desired rub the skin of the squash with more olive oil and wrap in foil.
  10. 10
    Bake for 75 minutes.

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