6cansyoung(green) jackfruit280g net weight per can (found at asian food stores)
10tbspolive oil
4tsppoultry seasoninge.g. Aromameister from Würzmeister
3tsprosemary and garlic salte.g. from Würzmeister (or sub with 2 tsp dried rosemary and 1tsp garlic salt)
2tspdried thyme
1tspdried basil
1tspdried sage
1tsponion powder
1tspagave syrup
Squash
1large round squash or pumpkin (approx. 2kg)e.g. muscat squash
1clementine, juiced
2tsprosemary and garlic salte.g. from Würzmeister (or sub with 1tsp rosemary and 1 tsp garlic salt)
1tsponion powder
1tspchili flakes
2tspolive oil
some twigsfresh thymeoptional
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.