Denise says:

This makes a tasty individual vegetarian main course or serve as part of a buffet especially over Succot when stuffed vegetables are the traditional dish. Harlequin squash is a winter acorn squash. Inside it has a large cavity packed with seeds and fibre with not a lot of squash to eat so it is ideal for stuffing.
  • Serves 4 people


  • 4 baby harlequin squash, about the size of a grapefruit
  • 300ml coconut milk
  • 2cm fresh ginger – peeled and finely chopped
  • 1 red chilli – finely chopped
  • 1 garlic clove – peeled and finely chopped
  • 8 brown cap mushrooms – thinly sliced
  • 50g pumpkin seeds
  • 2 tablespoons desiccated coconut – lightly toasted
  • 2 large eggs
  • 1 teaspoon salt
  • Garnish: Sprigs of fresh thyme


  1.  Preheat the oven to 180C/ Gas mark 4.
  2. Cut the top third off each squash to create a lid. Scoop out the seeds and stringy fibres from the inside.
  3. Line a baking tray with baking parchment paper. Place the prepared squash on the tray with the lids beside them.
  4. Put the coconut milk in a saucepan with the ginger, chilli and garlic. Bring to the boil and simmer for 2 minutes. Take off the heat and mix in the mushrooms, pumpkin seeds and coconut.
  5. Lightly beat the eggs and stir into the coconut mixture. Spoon this mixture into the prepared squash.
  6. Bake for 35-40 minutes or until a skewer can be inserted through the squash flesh easily.
  7. Serve hot or at room temperature and garnish with sprigs of fresh thyme.