2sprigs of fresh rosemaryonly the needles, chopped
seasalt and black pepperfreshly grinded
Soak the porcini for about 5 minutes in 1,5 dl of boiling water. Heat the oven to 230C. With a teaspoon remove some of the flesh of the butternut squash so that you have enough room to fill the pumpkin. Chop the pumpkinflesh together with the seeds and put the mixture in a wok or frying pan with oliveoil, onion, garlic, corianderseeds, chili peppers, rosemary and the sundried tomatoes. Bake everything for about 4 minutes until everything is soft. Add the soaked porcini with about half of the fluids (making sure there is no sand!) Leave to cook for another 2 minutes, add salt and pepper. Stir in the rice and the pineseeds and put the mixture into the 2 pumpkin halves and press firmly so it is packed tightly together. Press the two halves together. Coat the outside of the pumpkin with olive oil and pack them in aluminiumfoil and bake them for 1 hour and 15 minutes in the preheated oven.