This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath.
Method
Preheat your oven to 300˚C and move the fire to one side.
Remove the top of your squash and scoop out the seeds (toast theses with some olive oil in the oven for a snack while you prepare the rest)
Then in a food processor blitz your cauliflower and kale. Mix with grated parsnip, cranberries, chopped sage, walnut oil and sea salt. Stuff this mixture into your squash cavity.
Top with blitzed hazelnuts.
Place the lid back on the squash and roast for 20-25 mins in the coolest part of your oven near the door. Turn regularly and allow the skin to blacken. The squash will steam and roast at the same time. Remove the lid for the last 5 mins of roasting.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
The Art of Fire Grilled Corn on the Cob with Chilli Lime Butter Flame, flavour and a little kick Few things capture the spirit of summer cooking like sweet corn kissed by fire. The Beefer Grill turns simple cobs into something extraordinary, golden, smoky and glistening with spiced butter. Its searingly hot ceramic burner delivers [...]
Grilled Steak and Kohl Rabi Slaw! Steak and Riverford slaw - grilled Louisiana steaks with a super summery slaw. This is the perfect recipe for using up a veg box alien like the kohl Rabi. It’s sweet, bitter and juicy and makes a refreshing change to a standard slaw - ditch the mayo and keep [...]
Art of Fire - Whole Butterflied Chicken with Chimichurri Fire, flavour and the joy of slow cooking There are few dishes as satisfying as a whole butterflied chicken cooked gently over open flame. The skin crisps to a golden sheen, the juices run clear, and the air fills with the scent of garlic, herbs and [...]
Baked Brie with Black Garlic and Mint! This is my Indian-inspired twist on a classic studded soft cheese roasted in the pizza oven. The aromatic wood smoke and fierce heat melt the cheese whilst infusing it with delicate spices and fermented garlic. The cumin seed sprinkle and fennel top garnish lighten it up so it [...]
Stuffed Squash
This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Related Posts
The Art of Fire – Grilled Corn on the Cob with Chilli Lime Butter
Grilled Steak and Kohl Rabi Slaw
The Art of Fire – Whole Butterflied Chicken with Chimichurri
Baked Brie with Black Garlic and Mint