Stuffed Squash with Truffle and Chestnut Crumble
2
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.
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
blank
150g giant cous cous, cooked
2 preserved lemons
1 tbsp dried apricot
1 tbsp capers
1 courgette, finely sliced
1 handful of kale, chopped
blank
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.
