Fig-Carrot Stuffed Kabocha Squash Recipe

Name: Fig-Carrot Stuffed Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium kabocha squash (about 3 pounds); 1/2 teaspoon fennel seed; 1/4 teaspoon ground fenugreek; 1/4 teaspoon pepper; Dash ground nutmeg; Dash ground cloves; 1 tablespoon olive oil; 1/2 teaspoon salt; 3 medium carrots, finely chopped; 2 shallots, chopped; 1 tablespoon olive oil; 5 fresh or dried figs, cut into eighths; 1/2 cup water; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon pepper; Dash ground nutmeg; Dash ground cloves; 3 tablespoons chopped pecans

Servings: persons

1 medium kabocha squash (about 3 pounds)
1/2 teaspoon fennel seed
1/4 teaspoon ground fenugreek
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
1 tablespoon olive oil
1/2 teaspoon salt
3 medium carrots, finely chopped
2 shallots, chopped
1 tablespoon olive oil
5 fresh or dried figs, cut into eighths
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
3 tablespoons chopped pecans

1
Wash squash; cut into four wedges. Remove loose fibers and seeds from the inside and discard.
2
In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
3
Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in.
4
. Bake, uncovered, at 400u00b0 for 35-40 minutes or until tender.
5
Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
6
Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 medium kabocha squash (about 3 pounds), 1/2 teaspoon fennel seed, 1/4 teaspoon ground fenugreek, 1/4 teaspoon pepper, and more.

Yes, Fig-Carrot Stuffed Kabocha Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fig-Carrot Stuffed Kabocha Squash

How did you like this recipe?

Frequently Asked Questions