Vegan Stuffed Butternut Squash with Mushrooms and Couscous
Recipe Type: Main
Cuisine: Vegetarian
Serves: 4
  • 3¼ Pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out
  • 1 small handful dried porcini mushroom
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 5 pieces sun-dried tomatoes, chopped
  • 3½ Ounces (100 g) couscous
  • 2 sprigs of fresh rosemary, leaves picked and finely chopped
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground coriander seeds
  • ½ handful walnuts, very coarsely chopped
  • olive oil
  • salt, black pepper to taste
  1. In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
  2. Preheat the oven to 200C (392F).
  3. Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
  4. Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
  5. Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
  6. Cook for 5 minutes or until tender.
  7. Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
  8. Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
  9. Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1.5-2 hours or until the squash is tender.
Recipe by Honest Cooking at