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.
Bresaola and Chargrilled Courgette Salad! This truly is summer on a plate - there's a charred depth that combines with the vibrant, light notes of succulent vegetables and zingy chilli heat. If you are looking for a colourful way to serve charcuterie al fresco then look no further. Grilling courgettes and serving with toasted almonds [...]
Meatball Sub! This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe [...]
Wood Roasted Vegetables with Anchovies, Garlic and Walnuts! This recipe is inspired by Italian style crudités and the warm emulsified dip based on anchovies, garlic and olive oil called ‘bagna cauda’ - which translates from Italian into english as ‘warm bath’. It is perfect as a starter, a light lunch or served on the [...]
The Art of Fire Sugar Pit Iberico Pork Chop Sweet smoke and slow fire perfection Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from [...]
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
Bresaola and Chargrilled Courgette Salad
Meatball Sub
Wood Roasted Vegetables with Anchovies, Garlic and Walnuts
The Art of Fire – Sugar Pit Iberico Pork Chop