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Autumn is slowly setting in. This is my favorite season: the weather is getting cooler and it’s the perfect alibi to cook delicious food, stay at home and make it a cozy place that smells like cookies slowly baking in the oven. It is also the return of squash. As you know, there is a game to win a KitchenAid Heritage Blue Vintage right now. I am lucky enough to be one of the brand ambassadors in France for my workshop and they sometimes send me utensils for my classes. Here is the latest addition, the metal chopper. They just asked me to make a recipe with this chopper, which will be printed and given away when you buy an artisan food processor. Of course, I’m sharing the recipe with you here too!
- 1 kabocha squash or small pumpkin
- 1 tablespoon of olive oil
- 1 head of garlic
- 75g of quinoa
- 1 white onion
- 2cm of freshly grated ginger
- 2 tablespoons of walnut oil
- 300g of chicken breast
- 50g of nuts
- 150g of cooked chestnuts
- 150g of edamame or beans
- 1 tablespoon of toasted sesame oil
- a few sprigs of coriander
- a few stems of chives
- 250g of mascarpone
- salt pepper
First, cook the kabocha squash. You can replace it with any firm, sweet squash.
Cut off the top with a good knife, then scoop it out with a spoon. Brush olive oil on the flesh inside and on the skin.
Place it on a plate, put also the whole head of garlic and cook the whole 1h30 at 170°C. Remove the head of garlic after one hour of cooking and set aside. Check the color of the squash after an hour and fifteen minutes and adjust the cooking time to your own oven.
Meanwhile, prepare the stuffing.
Cook the quinoa for 15 minutes in boiling salted water, then drain it thoroughly.
Peel and finely chop the onion. Pour the walnut oil (which you can substitute with olive oil) into a large frying pan. Heat it over moderate heat and add the onion and freshly grated ginger. Cook for 5 minutes.
Cut the chicken into thick strips and put them through the Kitchenaid meat grinder.
Retrieve the chicken and place it in the pan. Mix well. Pass the nuts through the chopper and put the result in the pan.
Steam the edamame or beans for 10 minutes.
When the chicken is well cooked, add the chopped chestnuts and the edamame (or beans) cooked. Put salt and pepper at your taste.
Grate a little fresh ginger.
Add the cooked edamame.
Quinoa.
Mix well.
Finely chop the cilantro and add it to the stuffing.
Peel the roasted garlic and place the flesh in a saucepan. Crush it with a fork and add the mascarpone. Heat just to liquefy the mascarpone.
Put salt and pepper at your taste. Set aside.
When the squash is cooked, fill it with hot stuffing, sprinkle it with toasted sesame seeds and finely chopped chives. Serve immediately with the mascarpone and roasted garlic cream. If the skin of the squash is tender and organic, don’t hesitate to eat it!
