Hamilton squash

Serves: 4 (scaled from 4)


1 clove garlic
2 sprigs rosemary
0.5 handful pine nuts
5 sun dried tomatoes
1 handful porcini mushrooms
1 butternut squash
1 red onion
1 tsp ground coriander
1.5 pinch dried chilli
100 g basmati rice


Lightly roast pine nuts, soak porcini 5 mins in 140ml boiling water. Preheat oven 230 C. Scoop out flesh from squash, leaving a border. Finely chop flesh with squash seeds. Fry with onion, garlic, coriander, chilli, rosemary, sun dried tomatoes. After 4 mins add porcini and half the soaking water. Cook 2 mins more and season. Stir in rice and pine nuts. Pack into squash, push halves together, rub with olive oil, wrap in foil, bake 1 hr 15 mins..


No need to pre-cook rice

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