Ingredients
Scale
- 3 1/4 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
- 3 1/2 Ounces (100 g) couscous
- 2 sprigs of fresh rosemary, leaves picked and finely chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander seeds
- 1/2 handful walnuts, very coarsely chopped
- olive oil
- salt, black pepper to taste
Instructions
- In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
- Preheat the oven to 200C (392F).
- Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
- Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
- Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
- Cook for 5 minutes or until tender.
- Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
- Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
- 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.
- Category: Main
- Cuisine: Vegetarian