Jamie Oliver's Hamilton Squash


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


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.


Heather said...

I made this 10 years ago & so happy to find it again! Thanks

Unknown said...

Is amazing for lunch!!!

Unknown said...

Is amazing for lunch!!!

andrea chiu said...

Thank you for sharing your thoughts and for inspiring us.
Keep it up and continue on what your doing. Visit my site too.