I medium butternut squash, peeled and cut into big wedges
Sea salt and black pepper
A tablespoon toasted pumpkin and sunflower seeds
Preheat the oven 190c fan.
Soak the wild mushrooms in 75ml just boiled water
Drain the wild mushrooms, add their soaking liquid along with the miso to the stock and bring to a gentle simmer
Add the onion, chestnut mushrooms, dehydrated mushrooms, and crushed dried chilli to a 30cm oven proof sauté pan, sprinkle on the rice. Pour the stock over the rice, put the butternut squash chunks on top, drizzle with a little olive oil and season well.
Bake in the oven for 45 minutes, remove from the oven, sprinkle with toasted seeds and serve.
Miso is a Japanese seasoning. It is the embodiment of unami sweet, salty and meaty all at once and can single handedly give an incredible depth of anything you add it to.