Squashducken The Mammoth Stuffed Squash with Sage Hazelnut Pesto
Ingredients
- 4 to 6 edible squash, ranging in size from very large to very small (the most important thing is that you are able to nest them snugly inside of one another)
- Equipment: a roasting pan large enough to snugly secure the largest squash; very sharp knives for cutting; spoons for carving and scooping; 2 large bowls for all your squash debris; a great attitude!
- 1/2 cup sage, chopped
- 1/2 cup olive oil, plus for more rubbing
- 2 cloves garlic, smashed
- 2/3 cup toasted hazelnuts
- 3/4 cup crumbled ricotta salata
- Salt and pepper, for sprinkling
- Fresh breadcrumbs (I like mine to be fairly coarse), for sprinkling
- Shredded Parmesan cheese, for sprinkling
- Smoked paprika or other spices of your choice, for sprinkling
- Loaf of tender bread like challah or brioche, cubed, optional and as needed
Instructions
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