Stuffed Squash with Truffle and Chestnut Crumble

Name: Stuffed Squash with Truffle and Chestnut Crumble
Yield: 2
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; 150g giant cous cous, cooked; 2 preserved lemons; 1 tbsp dried apricot; 1 tbsp capers; 1 courgette, finely sliced; 1 handful of kale, chopped; 50g panko breadcrumbs; 150g cooked chestnuts; 1 tbsp rosemary; 2 tbsp TruffleHunter Black Truffle Slices

Rated 5.0 stars by 1 users

Servings

Diet Type

Vegetarian, Vegan

Roasted squash halves filled with a savoury medley of cous cous, dried fruits and capers, topped with a golden, chestnut and truffle crumble—an earthy, elegant dish perfect for festive or vegetarian feasts.

Image of Stuffed Squash with Truffle and Chestnut Crumble

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

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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.