Fig-Carrot Stuffed Kabocha Squash
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 4 servings.
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
Ingredients
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1 medium kabocha squash (about 3 pounds)
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1/2 teaspoon fennel seed
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1/4 teaspoon ground fenugreek
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1/4 teaspoon pepper
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Dash ground nutmeg
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Dash ground cloves
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1 tablespoon olive oil
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1/2 teaspoon salt
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STUFFING:
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3 medium carrots, finely chopped
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2 shallots, chopped
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1 tablespoon olive oil
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5 fresh or dried figs, cut into eighths
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1/2 cup water
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 teaspoon pepper
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Dash ground nutmeg
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Dash ground cloves
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3 tablespoons chopped pecans
Directions
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1.
Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard.
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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.
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3.
Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.
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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.
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5.
Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.
Nutrition Facts
1 stuffed wedge: 299 calories, 11g fat (1g saturated fat), 0 cholesterol, 489mg sodium, 52g carbohydrate (19g sugars, 13g fiber), 5g protein.
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