Squash Stuffed With Mussels, Fennel And Ricotta
There’s nothing more comforting than fall squash. It’s sweet flesh tastes even better alongside the savoury taste of Scout Mussels. Serve it by itself, or as a side to any family feast.
2 tin of Scout Mussels
1 fall squash (butternut, acorn, kabocha, or your choice)
2 bay leafs
1 cinnamon stick
100 grams of salted butter
1 tsp of fennel seeds
½ of a fennel bulb, sliced thinly
1 tsp of vanilla extract
1lemon’s worth of juice and zest
Preheat your oven to 375 degrees.
Slice your squash in half and scoop out all the seeds. Set them aside in a small bowl of water.
Fill the squash cavity with a bay leaf, cinnamon, butter, vanilla and fennel seeds. Toast in the oven until the entire squash is tender, approximately 45 minutes.
n a medium sized mixing bowl, combine two tins of Scout Mussels, ricotta, the juice of one lemon and all of your sliced fennel bulb.
Remove the cinnamon stick and bay leaf from your squash. Replace it with your mussel filling and finish it all in the oven for 10 minutes.
While you’re heating your squash and mussels back up, rinse your seeds and toss them with a little salt and olive oil. Place them on a cookie sheet to toast.
Remove your squash from the oven, garnish with your seeds, plate and dig in.