Stuffed Squash with Truffle and Chestnut Crumble.
TruffleHunter
2
1124
Modern British
Dinner
Celebrate the flavours of the season with this Stuffed Squash filled with aromatic couscous, sweet preserved fruits and earthy chestnuts, finished with a golden Truffle & Chestnut Crumble. Roasted until tender and naturally sweet, the squash becomes the perfect edible bowl for a vibrant, textural filling that balances savoury herbs with bright Mediterranean notes.
A drizzle of Black Truffle Oil and delicate truffle slices add luxurious depth, transforming this simple vegetarian dish into an elegant festive centrepiece. Easy to prepare yet visually striking, it’s a warming, indulgent recipe ideal for autumn dinners, Christmas menus or any occasion that calls for something truly special.
A drizzle of Black Truffle Oil and delicate truffle slices add luxurious depth, transforming this simple vegetarian dish into an elegant festive centrepiece. Easy to prepare yet visually striking, it’s a warming, indulgent recipe ideal for autumn dinners, Christmas menus or any occasion that calls for something truly special.
Ingredients
- 1 Large squash halved and seeds removed (this recipe works with Pumpkin as well depending on preference)
- 2 tbsp olive oil
- 2 sprigs of sage
- 2 sprigs of thyme
- TruffleHunter Black Truffle Oil
For the filling
- 150g giant cous cous, cooked
- 2 preserved lemons
- 1 tbsp dried apricot
- 1 tbsp capers
- 1 courgette, finely sliced
- 1 handful of kale, chopped
For the crumble
- 50g panko breadcrumbs
- 150g cooked chestnuts
- 1 tbsp rosemary
- 2 tbsp TruffleHunter Black Truffle Slices
Directions
- Preheat your oven to 180˚C. Drizzle your halved squash or pumpkin with oil and add your thyme and sage into the centre. Roast for 35-40 mins.
- Meanwhile make your filling by combining cous cous, preserved fruit, caper, courgette and kale and toss together in a large mixing bowl.
- In a food processor blitz your chestnuts, breadcrumbs and rosemary. Then add your truffle slices into the nutty crumble.
- Spoon your filling into each roasted squash and top with a generous layer of crumble. Drizzle with a little truffle oil and roast for 15 minutes until the topping is crunchy and golden.
