Ingredients
1 medium kabocha squash (about 3 pounds)1/2 teaspoon fennel seed1/4 teaspoon ground fenugreek1/4 teaspoon pepperDash ground nutmegDash ground cloves1 tablespoon olive oil1/2 teaspoon saltSTUFFING:3 medium carrots, finely chopped2 shallots, chopped1 tablespoon olive oil5 fresh or dried figs, cut into eighths1/2 cup water1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon pepperDash ground nutmegDash ground cloves3 tablespoons chopped pecans
Preparation
Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard.
In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.
Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.
