Stuffed Butternut Squash a la Maroc

A stuffed butternut squash is full of spice and earthy flavour, a bit like a Moroccan village at dusk. It elevates the humble butternut squash to a new level. It could be served as an exotic side dish for a Thangsgiving Party or as an alternative to the turkey at Christmas. Whatever the occasion, it makes a hearty meal.

If you are interested in growing butternut squash then take a look at our page on cultivating them.

Serves 4. It takes about 15 minutes to prepare and another hour to bake.

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Equipment:

• baking tray
• large frying pan
• small saucepan
• wooden spatula or spoon
• wire whisk

Ingredients:

• 1 medium butternut squash
• 2 tbsp olive oil
• 1 red onion, finely sliced
• 3 mixed peppers, thinly sliced
• 3 chipolatas or sausages, with skin removed and  crumbled
• 1 tsp each ground cumin, cinnamon and ground coriander
• ½ tsp smoked paprika
• 20g flaked almonds
• 2 tbsp chopped flat leaf parsley
• 50g pomegranate seeds

Preparation:

1. Preheat the oven to 220°C/fan 200°C/gas 7
2. Cut the butternut squash in half, remove the seeds.  Score a diamond or slash pattern through the flesh.
3. Rub over 1 tbsp oil and bake on a tray for 40 mins, until soft.
4. Meanwhile, heat the remaining oil in a large frying pan over a medium heat
5. Fry the onion, peppers and sausage chunks for 20 mins, until softened.
6. Add the spices and season.
7. Once cool enough to handle, scoop the flesh out of the squash, leaving a 1cm border
8. Roughly chop the flesh, then mix with the contents of the pan, season and stuff back into the squash 
9. Sprinkle with the almonds, then bake in the oven for a further 15 mins
10. Serve topped with the pomegranate seeds and parsley.