Baked Stuffed Butternut Squash

Oven-baked Butternut squash is beautiful stuffed with lovely basmati rice, mushroom and rosemary spices, like in this really impressive veggie dish, and it’s so easy to make, too!

• 1 butternut squash, halved and seeds removed
• 1 small handful of mushrooms
• 100g of basmati rice
• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 teaspoon coriander seeds, pounded
• pinch of dried chilli, to taste
• 1 sprigs of fresh rosemary, leaves picked and finely chopped
• 5 sun-dried tomatoes, chopped
• sea salt and freshly ground black pepper
• olive oil

  Preheat the oven to 450°F. In the meantime cut the squash lengthways, and using a spoon scoop out some extra flesh from the length of the squash. Finely chop this flesh and add to a frying pan with generous drizzle of olive oil.

Add the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the mushrooms the rice. Cook for a further 5 minutes, then season to taste.

Put the mixture tightly into the 2 halves of the squash and then press the halves together. Rub the skin of the squash with a little olive oil, wrap in aluminium foil, and bake in the preheated oven for about 75 minutes.