Winter Squash with HempNut Filling

Enjoy this scrumptious, sweet winter squash, baked to perfection and deliciously balanced with the rich, nutty flavor of hempseed.

View Instructions

Servings

6 to 8

Ready In:

1 hour

Calories:

?

Good For:

Side Dish

Introduction

About this Recipe

By: HempNut Cookbook

I cannot think of a more wonderful, special occasion side dish. Yum!

carrots

Ingredients

  • Extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 to 2 cloves fresh garlic, minced
  • Sea salt
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 stalk celery, diced
  • 2 to 3 teaspoons grated zest of 1 fresh lemon
  • 1/4 cup golden raisins
  • 1/3 cup shelled hempseed
  • 1 tablespoon hempseed oil
  • 2 to 3 sprigs fresh parsley, minced
  • 2 winter squash, halved and seeded (use acorn, butternut or hokkaido pumpkin)
lemon zest 510x510

Step by Step Instructions

Step 1

Preheat the oven to 350° F.

Step 2

Place small amount of olive oil in a skillet. Add the onion and garlic and place over the medium heat.

Step 3

When the onion begins to sizzle, add a pinch of salt and sauté for 1 to 2 minutes.

Step 4

Stir in the apple, celery and lemon zest, and season lightly with salt. Sauté for 2 to 3 minutes.

Step 5

Remove from heat and stir in raisins, hempseed, hempseed oil and parsley.

Step 6

Arrange squash in baking dish and spoon filling mixture evenly into the cavities of the squash.

Step 7

Pour 1/2 inch of water in the dish. Cover tightly with foil and bake for 40 minutes.

Step 8

Uncover and bake until the squash is quite tender and the filling is lightly browned, about 15 minutes longer.

Step 9

To serve, slice the stuffed squash halves into 3 or 4 wedges. Enjoy!