Fig-Carrot Stuffed Kabocha Squash |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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While searching for a new winter squash variety, I stumbled upon kabocha squashâit really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. âCaitlin Stephens-North, Malden, Massachusetts Ingredients:
1 medium kabocha squash (about 3 pounds) |
1/2 teaspoon fennel seed |
1/4 teaspoon ground fenugreek |
1/4 teaspoon pepper |
dash ground nutmeg |
dash ground cloves |
1 tablespoon olive oil |
1/2 teaspoon salt |
stuffing: |
3 medium carrots, finely chopped |
2 shallots, chopped |
1 tablespoon olive oil |
5 fresh or dried figs, cut into eighths |
1/2 cup water |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon pepper |
dash ground nutmeg |
dash ground cloves |
3 tablespoons chopped pecans |
Directions:
1. Wash squash; cut into four wedges. Remove loose fibers and seeds from the inside and discard.
2. In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
3. Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.
4. Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
5. Fill squash with stuffing. Bake 10-15 minutes longer or until heated through. Yield: 4 servings.
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