Roasted Stuffed Butternut Squash

1. 1

   Soak the mushrooms for 5 minutes in 140 ml of boiling water. Preheat oven to

2. 2

   230 degrees Celsius.

3. 3

   Cut the squash in half lengthwise and scoop out the seeds and some of the flesh with a teaspoon. Chop the flesh finely with a knife .

4. 4

   In a frying pan, heat a tablespoon of olive oil, add the squash flesh, onion, rosemary, sundried tomatoes and coriander seeds.

5. 5

   Cook for 4 minutes, stirring often.

6. 6

   Add the mushrooms and half of their water. Cook another 2 minutes and season with salt and pepper.

7. 7

   Add the rice and pine nuts.

8. 8

   Fill the two squash halves with the stuffing, by pressing well, then stick the two halves back together..

9. 9

   Coat the skin with olive oil and wrap in aluminum foil.

10. 10

    Bake for 75 minutes.

* Per serving · 4 servings · Values may vary.