Stuffed Squash with Truffle and Chestnut Crumble


    • 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


  1. 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.
  2. Meanwhile make your filling by combining cous cous, preserved fruit, caper, courgette and kale and toss together in a large mixing bowl.
  3. In a food processor blitz your chestnuts, breadcrumbs and rosemary. Then add your truffle slices into the nutty crumble.
  4. 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.