Grilled Mushroom with Butternut Squash

Ingredients

• Large portobello mushrooms 4
• Medium butternut squash, peeled, deseeded and cubed 1 (approx. 700g)
• Olive oil 3 tbsp
• Red onion, finely chopped 1
• Garlic cloves, minced 3
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Ground turmeric 1/4 tsp
• Ground cinnamon pinch
• Harissa paste (optional, for heat) 1 tbsp
• Vegetable stock 100 ml
• Lemon, juice of 1/2 1/2
• Fresh coriander, chopped small bunch
• Salt to taste
• Black pepper, freshly ground to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking tray. Roast for 25-30 minutes, or until tender and slightly caramelised. Once cooked, mash the squash with a fork or potato masher. Stir in the chopped fresh coriander (reserving a little for garnish), lemon juice, and a pinch of salt and pepper. Keep warm.
3. While the squash is roasting, prepare the mushrooms. Wipe them clean and gently scoop out the gills to create more space for filling. Brush the outside and inside of the mushrooms with 1 tbsp olive oil and season with salt and pepper.
4. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Add the finely chopped red onion and cook for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, paprika, turmeric, and cinnamon. Cook for another minute until fragrant.
5. Stir in the harissa paste (if using) and the vegetable stock. Simmer for 2-3 minutes, allowing the flavours to meld. Season with salt and pepper to taste.
6. Place the prepared portobello mushrooms gill-side up on a baking sheet or grill pan. Spoon the spiced onion and vegetable stock mixture generously into the hollowed-out mushrooms.
7. Grill the mushrooms for 10-15 minutes, or until tender and the topping is bubbling. If using an oven, bake at 200°C (180°C fan/Gas Mark 6) for the same amount of time. The mushrooms should be soft and cooked through.
8. To serve, place a generous portion of the mashed butternut squash onto each plate. Top with the grilled portobello mushroom. Garnish with the reserved chopped coriander and serve immediately.