Ingredients
- 1 small handful dried porcini mushrooms
- 1 butternut squash, halved and seeds removed
- olive oil
- 1 red onions, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon coriander seeds, pounded
- 1-2 pinches dried chilli, to taste
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 5 sun-dried tomatoes, chopped
- sea salt
- freshly ground black pepper
- 100 g basmati rice
- ½ handful pine nuts, lightly roasted
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Method
First of all, soak your porcini for 5 minutes in 140ml of boiling water. Preheat the oven to 230ºC/450ºF/gas 8. Using a teaspoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh with the squash seeds and add to a frying pan with 4 lugs of olive oil, the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini and half their soaking water. Cook for a further 2 minutes before seasoning. Stir in your rice and pine nuts, pack the mixture tightly into the 2 halves of the squash and then press them together. Rub the skin of the squash with a little olive oil, wrap in tin-foil, and bake in the preheated oven for about 1¼ hours.
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