📦 What’s in Your Box

• Kabocha Squash (approx. 1kg)

• Seasoned Fava Bean Purée (400g)

• Closed Cup Mushrooms (300g)

• Kent Red Roasting Onions (100g)

• Mixed Winter Kale (250g)

• Whole Lemon

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🧂 You Will Need (From Your Fridge / Cupboard)

• Olive oil

• Salt

• Black pepper

• Optional but recommended:

  • 1–2 garlic cloves

  • A splash of white wine or vegetable stock

  • Chilli flakes

  • A small knob of butter (or extra olive oil)

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🔪 Before You Start

• Preheat oven to 200°C (180°C fan).

• Line a baking tray with parchment.

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👩‍🍳 Cooking Instructions

1️⃣ Roast the Squash

1. Carefully cut the kabocha squash in half through the middle.

2. Scoop out the seeds with a spoon.

3. Drizzle the cut sides generously with olive oil and season well with salt and pepper.

4. Place cut-side down on the tray.

5. Roast for 35–45 minutes, until tender when pierced with a knife.

Tip: Kabocha skin is edible once roasted, so no need to peel.

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2️⃣ Prepare the Filling

While the squash roasts:

1. Finely dice the Kent red onions.

2. Chop the mushrooms into small pieces.

3. (Optional) Finely mince 1–2 garlic cloves.

Heat 1–2 tablespoons olive oil in a large frying pan over medium-high heat.

4. Add the mushrooms and cook until they release their moisture and begin to brown (about 5–7 minutes).

5. Add the diced onions (and garlic if using). Cook for another 5 minutes until softened.

6. Optional: Deglaze the pan with a splash of white wine or vegetable stock and allow it to reduce.

Reduce heat slightly and stir in the entire tub of Seasoned Fava Bean Purée.
Warm gently for 3–4 minutes.

Add:

• Zest of half the lemon

• A squeeze of lemon juice

• Black pepper to taste

Adjust seasoning if needed.

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3️⃣ Stuff & Finish

1. Turn the roasted squash cut-side up.

2. Spoon the warm fava and mushroom mixture generously into the cavities.

3. Return to the oven for 10 minutes to heat through and lightly set.

Optional: Grill for 2–3 minutes at the end for a lightly golden top.

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4️⃣ Lemon Winter Kale

1. Strip tough stalks from the kale if needed.

2. Heat a tablespoon of olive oil in a large pan.

3. Add the kale with a pinch of salt and sauté for 3–4 minutes until just tender but still vibrant.

4. Finish with:

   • A squeeze of lemon juice

   • A little zest

   • Optional chilli flakes

Taste and adjust seasoning.

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🍽 To Serve

Place the stuffed squash halves on plates and serve with a generous pile of lemony winter kale alongside.

Finish with:

• A drizzle of good olive oil

• Freshly cracked black pepper

• Extra lemon zest if desired

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💡 Serving Ideas

• Add a spoonful of yoghurt or plant yoghurt for creaminess.

• Scatter toasted seeds or nuts for crunch.

• Serve with crusty bread to mop up the filling.

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