Hazelnut Stuffed Butternut Squash
The hazelnut stuffing adds a savory crunch to this dish. Pair it with a lovely Kale salad, for a complete meal.
2 small/medium squash, cut lengthwise (in half)
1 tsp. sea salt
olive oil, for roasting
1/2 cup hazelnuts
1/4 cup pepita seeds
2 tbsp. Ghee, melted or olive oil
1 tsp. ginger, minced or grated
sea salt, to taste
1 tbsp. maple syrup, or rice syrup
1/4 tsp. cinnamon
1/4 cup fresh parsley, chopped
1 tbsp. lemon juice, fresh
Preheat oven to 375
Scoop out all the seeds from the squash. Place squash on a baking sheet. Brush with olive oil, then season with salt. Roast for 45 minutes, or until tender.
For the stuffing: place the nuts and seeds in a processor and pulse several times. In a bowl pour out the nuts. Then add ginger, maple syrup, salt to taste, cinnamon, melted ghee or olive oil, and lemon juice. Hand mix. You want a combined consistency.
When squash is just about finished, take it out of the oven. Fill each one with the stuffing. Drizzle with a bit more maple syrup for a golden crunch. Set the oven on a low broil. Place squash back in the oven for about 5 minutes. Keep an eye as to not overcook.
Garnish with chopped parsley. Keeps well for up to 3 days in the refrigerator.
is a seasonal gluten free chef
and certified health coach.
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