Lately I've been wanting to make another sort of stuffed vegetable (some of you may recall my stuffed zucchini recipe from two years ago). As soon as I spotted these two adorable mini sweet squashes at the grocery store, I knew I'd found what I was looking for. I remembered seeing a chef using pulverized roasted pumpkin seeds as a breadcrumb-type type topping for lamb, and I decided to do the same here. The mixture was loosely inspired by a South African curry casserole my mom used to make.
To prepare squash, cut off cap and scoop out flesh, leaving about 1/2" of rind. Coarsely chop flesh. Peel, core and dice one Asian pear into 1/2" cubes. Peel and finely dice one large shallot. Dry heat a small cast-iron skillet over low heat, then sprinkle 1/2 T curry powder and a small handful of unsweetened coconut flakes into pan. Shake pan gently until fragrant/browning. Add 1T vegetable oil (coconut oil would be a nice substitute) and increase heat to medium. Add shallots and cook for one minute, stirring for avoid browning. Add squash, pear and a small handful of raisins. Cook for 3-4 minutes.
In the meantime, pulverize a small handful of dry roasted pumpkin seeds using the pulse (or ice crush) function on a blender.
Scoop squash-and-pear mixture into hollow shell, then top with crushed pumpkin seeds and squash cap. Cook at 375 for 15 minutes.
Everything except the cap stem is edible!