Stuffed butternut squash with grated Joy

INGREDIENTS
Squash:
- 1 medium-sized butternut squash, preferably untreated
- Olive oil

Stuffing:
- ½ package grated Joy
- 100 g spinach, fresh or frozen
- 50 g cooked chestnuts
- 20 g hazelnuts
- 20 g dried cranberries
- 1 shallot
- 1 clove garlic
- 1 tbsp. tablespoon olive oil
- 1 small bunch fresh parsley, chopped
- ½ teaspoon nutmeg powder
- Salt, pepper

PREPARATION

1. Preheat the oven to 200°C and line a baking sheet with baking paper.
2. Rinse and dry the butternut squash, keeping the skin. Cut the squash in half lengthwise, remove the seeds and stringy parts. Place squash halves on baking sheet, cut side up. Brush with olive oil.
3. Bake for about 1 hour, until the squash is tender and golden brown. Check for doneness by sticking the tip of a knife into the center of the squash. It must enter the flesh without resistance.
4. Meanwhile, prepare the stuffing. Peel and chop the shallot and garlic. Heat the oil in a frying pan and fry them for 2 minutes without browning.
5. Add the spinach and cook for 3 minutes to release its water. Add the hand-crumbled chestnuts, coarsely crushed hazelnuts, cranberries, chopped parsley, nutmeg, salt and pepper. Add ¼ of the grated Joy package and mix everything together.
6. When the squash is cooked, remove it from the oven and let it cool for a few moments. Using a knife, hollow out the center of the squash, making sure to keep about 2 cm thick around the edges and not to pierce the skin. Scoop out the flesh with a spoon and add it to the stuffing.
7. Stuff the squash halves with the stuffing. Sprinkle remaining grated Joy on top.
8. Broil in the oven at 200°C for 10 minutes to brown the Joy. Serve immediately.

- A recipe by Alice Pagès @alicepages -