I started the pumpkin season with this stuffed squash recipe and it became one of my favourite autumn main courses. Sweet soft butternut squash with a nice spicy heat from chili and packed with porcini and couscous and other herbs. Yum!
I found the recipe in one of Jamie’s cookbook (Happy Days with the Naked Chef). The dish is really perfect for cold fall and winter days because it warms our heart and soul. Jamie made it with rice and pine nuts but I changed these ingredients for couscous and walnuts. The interesting thing is that the rice or couscous cooks in the squash using only the moisture from its flesh.
Stuffed Butternut Squash With Mushroom And Couscous
Ingredients (serves 4)
- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres
- 1 small handful dried porcini mushroom
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 pieces sun-dried tomatoes, chopped
- 100 g couscous
- 2 sprigs of fresh rosemary, leaves picked and finely chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander seeds
- 1/2 handful walnuts, very coarsely chopped
- olive oil
- salt, black pepper
In a bowl soak the porcini in 200 ml water for about 5 minutes. Preheat the oven to 200C (392F).
Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside. Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic. Saute them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes. Cook for 5 minutes until tender. Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes. Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and then press the halves together.
Rub the skin of the squash with olive oil, wrap it in foil, place in a baking tray and bake in the preheated oven for about 1,5-2 hours until the squash is tender.