The hazelnut stuffing adds a savory crunch to this simple dish. This is a main plate on its own with the nuts for added protein. Pair it with a lovely Kale salad.
Butternut squash provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.
2 small/medium squash, cut lengthwise (in half)
1 tsp. sea salt
olive oil, for roasting
1/4 cup pepita seeds
1/4 cup hazelnuts
2 tbsp. Ghee or coconut oil,melted
1 tsp. ginger, minced or grated
sea salt, to taste
1 tbsp. maple syrup, or rice syrup
1/4 tsp. cinnamon
fresh parsley, chopped
1 tbsp. lemon juice, fresh
Preheat oven to 375
Place squash on a baking sheet. Brush with olive oil, then season with salt. Roast for 45 minutes until tender.
For the stuffing: place nuts and seeds in a processor or mini chop and pulse several times. In a bowl pour out nuts. Add ginger, maple syrup, salt to taste, cinnamon, melted ghee or coconut oil, and lemon juice. You want a combined consistency.
When squash is just about finished, take out of oven. Fill each one with stuffing. Drizzle with a bit more maple syrup for a golden crunch. Set oven on low broil. Place squash back in oven for about 5 minutes. Keep an eye as to not over cook.
Garnish with chopped parsley. Keeps well for up to 3 days.