Recipe

Glorius Stuffed Squash

• 1/4 c. Boiling Kettle Water
• 1 Large Squash, such as kabocha, Crown Prince, red kuri, butternut
• 1 oz. Fresh Italian Parsley
• 8 oz. Mixed Grains, cooked
• 2 tsp. Harissa
• 2 Large Eggs

• Preheat the oven to 350°F. Carefully cut the squash in half, scoop out and discard the seeds, then trim the ends and rub all over with sea salt, black pepper, and olive oil.
• Place in a roasting pan, flesh-side up, and roast for 50 minutes, or until tender (if you're using butternut squash, scoop some soft flesh out to make a gully for the grains all along the length of the squash).
• Pick and finely chop the parsley, then toss most of it with the grains, along with 1 heaping teaspoon of harissa (and any extra butternut squash flesh, if using). Season with a pinch of salt and pepper, then divide between the squash halves. Make a well in the middle and crack an egg into each, then bake for 15 minutes for an oozy egg, or a little longer, if you prefer.
• Mix the remaining harissa with enough boiling kettle water to loosen, then drizzle over the squash and scatter over the remaining chopped parsley, to serve. At the table, break and mix the oozy egg through the grains, and tuck in.