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Fig-Carrot Stuffed Kabocha Squash Recipe

While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts

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Fig-Carrot Stuffed Kabocha Squash Recipe

Prep: 25 min. Bake: 45 min.

Yield: 4 Servings

25 45 70

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

Wash squash; cut into four wedges. Remove loose fibers and seeds from the inside and discard.
In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
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.
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.
Fill squash with stuffing. Bake 10-15 minutes longer or until heated through. Yield: 4 servings.

Editor's Note: Fenugreek is available from Penzeys Spices. Call 800-741-7787 or visit penzeys.com.

Nutritional Facts 1 stuffed wedge equals 299 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 489 mg sodium, 52 g carbohydrate, 13 g fiber, 5 g protein.

Originally published as Fig-Carrot Stuffed Kabocha Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p54