Roasted Stuffed Butternut Squash

• 11/16 ounce dried mushrooms
• 1 butternut squash
• 1 red onion chopped
• 2 rosemary sprigs leaves only
• 5 sundried tomatoes chopped
• 1 teaspoon coriander seeds ground
• 9/16 cup basmati rice cooked.
• 3/4 cup pine nuts lightly toasted

1. Soak the mushrooms for 5 minutes in 140 ml of boiling water. Preheat oven to
2. 230 degrees Celsius.
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. In a frying pan, heat a tablespoon of olive oil, add the squash flesh, onion, rosemary, sundried tomatoes and coriander seeds.
5. Cook for 4 minutes, stirring often.
6. Add the mushrooms and half of their water. Cook another 2 minutes and season with salt and pepper.
7. Add the rice and pine nuts.
8. Fill the two squash halves with the stuffing, by pressing well, then stick the two halves back together..
9. Coat the skin with olive oil and wrap in aluminum foil.
10. Bake for 75 minutes.

mushrooms, butternut squash, red onion, rosemary, tomatoes, coriander seeds ground, basmati rice, nuts

Taken from www.yummly.com/recipe/Roasted-Stuffed-Butternut-Squash-782362 (may not work)