Stuffed Squash with Truffle and Chestnut Crumble

Ingredients

• 1 Large squash halved and seeds removed (this recipe works with Pumpkin as well depending on preference)
• 2 tbsp olive oil
• 2 sprigs of sage
• 2 sprigs of thyme
• TruffleHunter Black Truffle Oil 

For the filling:

• 150g giant cous cous, cooked
• 2 preserved lemons
• 1 tbsp dried apricot
• 1 tbsp capers
• 1 courgette, finely sliced
• 1 handful of kale, chopped

For the crumble:

• 50g panko breadcrumbs
• 150g cooked chestnuts
• 1 tbsp rosemary
• 2 tbsp TruffleHunter Black Truffle Slices

Method

1. Preheat your oven to 180˚C. Drizzle your halved squash or pumpkin with oil and add your thyme and sage into the centre. Roast for 35-40 mins.
2. Meanwhile make your filling by combining cous cous, preserved fruit, caper, courgette and kale and toss together in a large mixing bowl.
3. In a food processor blitz your chestnuts, breadcrumbs and rosemary. Then add your truffle slices into the nutty crumble.
4. Spoon your filling into each roasted squash and top with a generous layer of crumble. Drizzle with a little truffle oil and roast for 15 minutes until the topping is crunchy and golden.