Cook: 1 hour 40 minutes

Serves: 6

This makes a colourful vegetarian main course, side dish or light lunch. Enjoy the variety of squash now in season and so make with whatever variety you can purchase from your supermarket or greengrocer. The best squash to use for this recipe are acorn, butternut squash, red kuri squash, kabocha, hubbard or carnival. I have given a recipe for the jammy figs but ready-made fig jam works well if time is tight.

Method

● Preheat the oven to 150°C.

Topics:

Ingredients

Name: Stuffed squash with jammy ﬁgs
Prep time: 30 min
Cook time: 1 min
Yield: 6
Ingredients: 3 tbsp olive oil; 6 small round squash; 2 onions, peeled and finely chopped; 6 cloves garlic, peeled and roughly chopped; 2 large carrots, peeled and finely grated; Bunch of fresh oregano and fresh thyme leaves - picked, plus extra for garnish; 400g tin artichoke hearts, drained and chopped; 1 lemon, zest only; 1 tsp salt and freshly ground black pepper; 60g unsalted cashew nuts For the jammy figs: (optional – see above); 300g fresh/dried figs – stalks removed; 2 tbsp balsamic vinegar; 1 tbsp maple syrup/date syrup

3 tbsp olive oil
6 small round squash
2 onions, peeled and finely chopped
6 cloves garlic, peeled and roughly chopped
2 large carrots, peeled and finely grated
Bunch of fresh oregano and fresh thyme leaves - picked, plus extra for garnish
400g tin artichoke hearts, drained and chopped
1 lemon, zest only
1 tsp salt and freshly ground black pepper
60g unsalted cashew nuts

For the jammy figs: (optional – see above)
300g fresh/dried figs – stalks removed
2 tbsp balsamic vinegar
1 tbsp maple syrup/date syrup