Ingredients
1 small handful of dried porcini mushrooms
1 butternut squash, halved and seeds removed
olive oil
1 red onion, finely chopped
1 clove of garlic, finely chopped
1 teaspoon coriander seeds, pounded
a pinch or two of dried chilli, to taste
2 sprigs of fresh rosemary, leaves picked and finely chopped
5 sun-dried tomatoes, chopped
sea salt and freshly ground black pepper
100g basmati rice
1/2 a handful of pinenuts, lightly roasted
Directions
Soak your porcini for 5 minutes in 2/3 cup of boiling water.
Preheat the oven to 450 degrees F.
Using a teaspoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and add to a frying pan with generous drizzle of olive oil.
Add the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini, their soaking water and the rice. Cook for a further 5 minutes before adding salt and pepper to taste.
Stir in the pinenuts, pack the mixture tightly into the 2 halves of the squash and then press the halves together. Rub the skin of the squash with a little olive oil, wrap in foil, and bake in the preheated oven for about 75 minutes.
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