let's get to it
how to make
Serves: 2
- 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
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