Left Continue shopping
Your Order

You have no items in your cart

You might like
Add to cart
Read more

Holiday Stuffed Squash

Stuffed Squash
Recipe contributed by The Food Snaps

Serves 4


Butternut Squash

Jackfruit Stuffing


Butternut Squash
  1. Preheat oven to 350° F.
  2. Combine 3 Tbsp deodorized coconut oil, maple syrup, salt and pepper then lightly brush the halved squash with the oil mixture.
  3. Place squash halves face down on a dish then bake 50 minutes or until tender.

Jackfruit Stuffing

  1. While squash is baking, bring water to a boil in a medium saucepan then add rinsed jackfruit, lower heat and simmer for 20 minutes.
  2. Strain jackfruit then pulse in a food processor until shredded.
  3. Heat remaining coconut oil in a large skillet or wok over medium heat then add cloves, cinnamon and cardamom and sauté 1 minute, stirring constantly. Add the onion, garlic and bell peppers then sauté 5 minutes or until onions are translucent.
  4. Add the shredded jackfruit, salt and ground spices then cook 10 minutes over low heat, stirring frequently.
To Serve
  1. Remove baked squash from the oven and fill both halves with jackfruit filling.
  2. Tie both halves together with cooking string then garnish with microgreens, chopped walnuts and pomegranate seeds.