The store will not work correctly when cookies are disabled.
We use Cookies
We use cookies to give you the best experience and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Read more about our privacy policy.
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
Method
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.