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This dish highlights the natural sweetness of the Kabocha squash, complemented by the earthy depth of sautéed mushrooms and aromatic coriander seeds.

Ingredients:

  • 3 small Japanese squashes (Kabocha), halved and seeds removed

  • 1 basket of mushrooms (any variety), finely diced

  • 1 large onion, chopped

  • 2 cloves of garlic, minced

  • ½ bunch of fresh cilantro or parsley, chopped

  • 1 tbsp coriander seeds, crushed

  • 3 tbsp extra virgin olive oil

  • Salt and black pepper to taste

Instructions:

  1. Prep the Oven: Preheat your oven to 200°C (400°F).
  2. Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it turns a light golden brown.
  3. Toast the Spices: Add the crushed coriander seeds and the minced garlic to the pan. Sauté for about 30 seconds until fragrant.
  4. Cook the Mushrooms: Add the diced mushrooms to the pan and sauté for about 5 minutes, or until they have softened and released their moisture.
  5. Finish the Filling: Stir in the chopped cilantro (or parsley) and season with salt and pepper. Remove from heat.
  6. Stuff the Squash: Generously fill the hollowed-out centers of the squash halves with the mushroom mixture. Place the stuffed halves in a baking dish.
  7. Bake: Cover the baking dish tightly (with a lid or foil) and bake for 30 minutes.
  8. Brown: Remove the cover and roast for an additional 15 minutes, or until the squash is tender and the tops are nicely browned.
  9. Serve: Garnish with a few fresh herbs before serving.
  10. Tip: You can use a mix of wild mushrooms to add a more complex, forest-like flavor to the filling.