A recipe truly in the spirit of Autumn. I am just in love with all these beautiful, knobbly, wonky little squashes. I’ve been eating pumpkin or squash in one form or another all week.
On Wednesday, perhaps the most simple and delicious of all was sadly not very photogenic. Or rather, I took a photo but it was so dark that it was unshareable. Wedges of roasted baby pumpkin with a tahini, lemon, garlic and coriander dressing and a sprinkling of salt. Nothing else, just total yumminess.
These little babies were requesting something a little more exciting however, still minimal prep / max joy.
I saw a suggestion on a sticker on the bottom of the squash to stuff with sugar, apple and raisins.. My taste-buds gave an instant and resounding, yep! So here we are, minus the sugar and plus some nuts and seeds, of course.
Winter squash is rich in immune boosting and inflammation fighting nutrients. It’s particularly high in carotenoids, an important group of antioxidants which support the skin, heart, blood vessels, eyes and immune system. Winter squash also has lots of vitamin C and surprisingly, for a low fat food, a good dose of anti-infammatory omega 3 essential fatty acids.
2 baby squashes, pretty sure whichever you find most endearing will work best.
1 apple grated
1 Tbsp rasins
1 Tbsp pumpkin seeds
handful chopped pecans
1/2 tsp cinnamon
knob of butter or coconut oil (I used both goats butter and coconut butter)
Optional tsp of maple syrup
1. Preheat the oven to 190 degrees. Half the squashes, or take of the top as you would a pumpkin. Scoop out the seeds but leave the flesh and place them in a baking dish.
2. Grate the apple and mix in a bowl with the cinnamon, pecans, pumpkin seeds and raisins, feel free to swap pecan for walnuts or almonds and pumpkin seeds for sunflowers, or whatever you fancy.
3. Pack the stuffing into the squashes and put a small dollop of butter or coconut butter on top, or drizzle with a little olive oil. It’s good to wipe a little fat of some sort around the cut edges of the squash so they go soft rather than tough. Here is when you could also add a drizzle of maple syrup of you wish. I did, I will always choose maple syrup over no maple syrup.
4. Bake for around 45 minutes to an hour or until the flesh of the squashes are soft and creamy, this will depend on their size so you be the judge here.
I ate this for breakfast, and then again for lunch, but it would also be a wonderful desert after a light meal, they are pretty filling!