stuffed and roasted butternut squashrating:
small handful porcini mushrooms
butternut squash, halved and seeds removed
1 red onion, finely chopped
1 teaspoon coriander seeds, pounded
pinch dried chilli
2 sprigs rosemary, chopped
5 sun dried tomatoes, chopped
Salt and pepper
100g basmati rice
1/2 handful toasted pine nuts
pre-heat oven to 230c
soak porcini for 5 mins in 1/4 pint boiling water.
scoop out flesh from squash (I use a combination of a small paring knife and scraping with a soup spoon to do this). Stop about 1.5cm from the skin. Chop flesh, fry with oil, onion, garlic, coriander seeds, chilli, rosemary and tomatoes.
fry for 4 mins, add porcini and half the soaking water, cook for 2 mins
stir in rice and pine nuts, pack mixture tightly into squash and press the two halves together. Rub skin of squash with olive oil, wrap in tin foil and bake for 1 1/4 hours