JACKFRUIT JICKEN STUFFED SQUASH

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This christmas centerpiece is a real crowd pleaser. Omnivores love it just as much as your gluten-free, vegan and low-carb friends and family members.
It looks so pretty and smells so festive!

Just try to find a large sqash so that it’s really fit for being the  proud center of your christmas table. 

Jackfruit Jicken Stuffed Squash

A stunning christmas centerpiece for everybody to enjoy!
Course Main Course
Cuisine American, European
Keyword autumn, christmas, comfort food, crowd-pleaser, festive, stunner-dinner, thanksgiving, winter
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 8 people

Ingredients

Jackfruit Jicken

  • 6 cans young(green) jackfruit 280g net weight per can (found at asian food stores)
  • 10 tbsp olive oil
  • 4 tsp poultry seasoning e.g. Aromameister from Würzmeister
  • 3 tsp rosemary and garlic salt e.g. from Würzmeister (or sub with 2 tsp dried rosemary and 1tsp garlic salt)
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried sage
  • 1 tsp onion powder
  • 1 tsp agave syrup

Squash

  • 1 large round squash or pumpkin (approx. 2kg) e.g. muscat squash
  • 1 clementine, juiced
  • 2 tsp rosemary and garlic salt e.g. from Würzmeister (or sub with 1tsp rosemary and 1 tsp garlic salt)
  • 1 tsp onion powder
  • 1 tsp chili flakes
  • 2 tsp olive oil
  • some twigs fresh thyme optional

Instructions

  • Drain the fluid from the jackruit cans and tear the jackruit into small stringy pieces using the tips of a fork and your fingers.
  • In a bowl, marinate the jackfruit pieces with oil, agave syrup and all the herbs and spices.
  • Spread the marinated jackfuit on a lined baking sheet and bake at 180°C for 15 minutes. Then stir and bake another 15 minutes.
  • Cut a generous slice off the top of the squash to form a lid. If the squash doesn't stand upright well, also cut a small piece off the bottom. Remove the seeds from the sqash and if it's a particularly thick wall remove some of the flesh too. The wall should still be minimum 2cm thick in the end though.
  • Rub the insides of the squash bowl and lid with the clementine juice, oil and herbs and spices. There will be a pond of juices remaining in the bowl which cooks the pumpkin from the inside while baking.
  • Bake the squash at 180°C for 30-40 minutes or until tender with the lid on its side and not on top because else the bowl might break from the evaporating fluids seeking an exit.
  • Fill the squash bowl wit the baked jackfruit, place the lid on top and garnish with some twigs of fresh thyme. Serve and enjoy while still warm. I recommend pairing it with gravy and squashed potatoes.

This Post Has One Comment

  1. Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?
    (and don’t mind if I steal it? :P)

    I just launched my site –also built in wordpress like yours– but the theme slows (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for “royal cbd” on Google (would appreciate any feedback) – it’s still in the works.

    Keep up the good work– and hope you all take care of yourself during the coronavirus scare!

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