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.
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic! One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools [...]
The Art of Fire Perfect Sirloin with Herb Butter Crust Precision, power and the pure joy of searing When you cook steak at 800 degrees, magic happens. The surface caramelises in seconds, locking in flavour and tenderness while the inside stays juicy and perfectly pink. This is where the Beefer Grill takes centre stage — [...]
A wood-fired Spatchcock chicken - Lemon Pepper Chicken! This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red [...]
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 [...]
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
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic
The Art of Fire – Perfect Sirloin with Herb Butter Crust
Wood-fired Lemon Pepper Chicken
The Art of Fire – Grilled Corn on the Cob with Chilli Lime Butter