1 large butternut squash or 2 small ones
2 tbsp avocado or grape seed oil
1 leek, white part only, sliced thinly
1/2 cup grated carrots
1/2 tsp cinnamon
4 medjool dates, pitted and chopped
1 Apple, peeled, cored and chopped
2 fresh figs, chopped
1 long spring fresh rosemary, chopped
2 tbsp honey
4 tbsp extra virgin olive oil, divided
Pomegranate seeds for garnish .
Preheat oven to 400°F
.
For hasselback squash, peel squash. Do not peel for stuffed squash.
Cut squash in half and remove seeds.
Brush with 1 tbsp olive oil, salt and pepper.
Roast for 20 minutes, flesh side down.
In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant.
Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. .
Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. .
For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. .
For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. .
Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes.
To make this a full meal, add some sliced sausages to the leek mixture. .
Garnish with pomegranate seeds .
Erin Eats 