Stuffed Squash Recipe

Name: Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried porcini mushrooms; 1 butternut squash, halved with seeds reserved and removed; 2 tablespoons olive oil; 1 red onion, finely chopped; 1 garlic clove, chopped; 1 teaspoon crushed coriander seed; ¼ teaspoon dried chili; 2 sprigs fresh rosemary, leaves stripped and chopped; 5 sun-dried tomatoes, chopped; 100 g white basmati rice; ¼ cup toasted pine nuts

Servings: persons

½ cup dried porcini mushrooms
1 butternut squash, halved with seeds reserved and removed
2 tablespoons olive oil
1 red onion, finely chopped
1 garlic clove, chopped
1 teaspoon crushed coriander seed
¼ teaspoon dried chili
2 sprigs fresh rosemary, leaves stripped and chopped
5 sun-dried tomatoes, chopped
100 g white basmati rice
¼ cup toasted pine nuts

1
Soak mushrooms for 5 minutes in 140ml boiling water.
2
Heat oven to 230c.
3
Using a spoon enlarge the cavity in the squashleaving about 1/2 on each side in the squash.
4
Chop the removed fleash and fry in the oil with the onion, garlic, rosemary, coriander, chilli and tomatoes for 4 minutes.
5
Add the mushrooms and half of the soaking water.
6
Cook for another 2 minutes.
7
Stir in rice and pine nuts.
8
Pack the mixtur tightly into the cavities of the squash and press the two halves together.
9
If desired rub the skin of the squash with more olive oil and wrap in foil.
10
Bake for 75 minutes.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup dried porcini mushrooms, 1 butternut squash, halved with seeds reserved and removed, 2 tablespoons olive oil, 1 red onion, finely chopped, and more.

Yes, Stuffed Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Squash

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