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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Makes a very impressive Christmas vegan main. I would serve half a squash to one person although if your squash is large you may want to serve a quarter per person. Ingredients:
1/2 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 |
1/4 teaspoon dried chili |
2 sprigs fresh rosemary, leaves stripped and chopped |
5 sun-dried tomatoes, chopped |
100 g white basmati rice |
1/4 cup toasted pine nuts |
Directions:
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. Cook for another 2 minutes.
6. Stir in rice and pine nuts.
7. Pack the mixtur tightly into the cavities of the squash and press the two halves together.
8. If desired rub the skin of the squash with more olive oil and wrap in foil.
9. Bake for 75 minutes.
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