FIG-CARROT STUFFED KABOCHA SQUASH

Fig-Carrot Stuffed Kabocha Squash image

While searching for a new winter squash variety, I stumbled upon kabocha squash-it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. -Caitlin Stephens-North, Malden, Massachusetts

Provided by Taste of Home

Time 1h10m

Yield 4 servings.

Number Of Ingredients 20

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
STUFFING:
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

Steps:

Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard., In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed., Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender., 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., Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 299 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 13g fiber), Protein 5g protein.