ROASTED STUFFED PUMKINS WITH MUSHROOMS

Ingredients

• 400g button mushrooms
• 4 butternut squash or small pumpkins
• 1 400ml tin of coconut milk
• 1 large bunch of fresh coriander, chopped
• 1 banana shallot, finely sliced
• 1 clove of garlic, crushed
• 1 stick of lemon grass
• 1 tbsp grated ginger
• 1 tbsp fish sauce (or vegan fish sauce)
• 1 tbsp soy sauce
• Juice and zest of a lime
• 2 red chillies, finely sliced
• 3 tbsp coconut oil

Method

1. Heat the oven to 180c.
2. Cut the top off the squash and remove –retaining the very top to act as a lid– leaving a globe-like bowl. Hollow out the seeds and as much flesh as you can, discard the seeds.
3. Heat a saucepan with the coconut oil and add the mushrooms, squash, shallot and garlic. Cook on a medium heat for ten minutes, stirring often until softened.
4. Add the coconut milk, lemongrass, ginger and most of the coriander and mix well.
5. Add the fish sauce, soy sauce and lime and gently stir in.
6. Fill each squash with the mixture and top with the lid then roast in the oven for about 15-20 minutes until the squash are starting to colour.
7. Remove from the oven, top with the remaining coriander and serve.