Hazelnut Stuffed Butternut Squash

The hazelnut stuffing adds a savory crunch to this dish. Pair it with a lovely Kale salad, for a complete meal.

Serves 4

INGREDIENTS

2 small/medium squash, cut lengthwise (in half) 1 tsp. sea salt olive oil, for roasting

HAZELNUT STUFFING

1/2 cup hazelnuts 1/4 cup pepita seeds 2 tbsp. Ghee, melted or olive oil 1 tsp. ginger, minced or grated sea salt, to taste 1 tbsp. maple syrup, or rice syrup 1/4 tsp. cinnamon 1/4 cup fresh parsley, chopped 1 tbsp. lemon juice, fresh

Preheat oven to 375 ASSEMBLY

When squash is just about finished, take it out of the oven. Fill each one with the stuffing. Drizzle with a bit more maple syrup for a golden crunch. Set the oven on a low broil. Place squash back in the oven for about 5 minutes. Keep an eye as to not over cook.

Garnish with chopped parsley. Keeps well for up to 3 days in the refrigerator.Scoop out all the seeds from the squash. Place squash on a baking sheet. Brush with olive oil, then season with salt. Roast for 45 minutes, or until tender.

For the stuffing: place the nuts and seeds in a processor and pulse several times. In a bowl pour out the nuts. Then add ginger, maple syrup, salt to taste, cinnamon, melted ghee or olive oil, and lemon juice. Hand mix.You want a combined consistency.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com