Vegan Stuffed Butternut Squash with Mushrooms and Couscous

• 3 1/4 Pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out
• 1 small handful dried porcini mushroom
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 pieces sun-dried tomatoes, chopped
• 3 1/2 Ounces (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 to taste

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1. In a bowl soak the porcini in about 1 cup (200 ml) water for around 5 minutes.
2. Preheat the oven to 200C (392F).
3. Using a spoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and set aside.
4. Heat 2 tablespoons of olive oil in a frying pan and add chopped red onion and garlic.
5. Sauté them for a few minutes, then add coriander, chili, rosemary, the chopped butternut squash flesh and the sun-dried tomatoes.
6. Cook for 5 minutes or until tender.
7. Add the porcini and soaking water, season with salt and black pepper and cook for another 2 minutes.
8. Stir in the couscous and walnuts, then spoon the mixture tightly into the 2 halves of the squash and press the halves together.
9. 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 or until the squash is tender.

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