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
Fig-Carrot Stuffed Kabocha Squash
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 4 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 15x10x1-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.
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