Squash Stuffed with Mussels, Fennel and Ricotta

Recipe by
Chef Charlotte Langley

There’s nothing more comforting than fall squash. It’s sweet flesh tastes even better alongside the savoury taste of Scout Mussels. Serve it by itself, or as a side to any family feast.

Cook time: 1 hour and 15 minutes
Difficulty: Beginner
Serves: 4

ORGANIC MUSSELS 3-PACK

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Ingredients:

2 tins of Scout Mussels
1 fall squash (butternut, acorn, kabocha, or your choice)
2 bay leafs
1 cinnamon stick
100 grams of salted butter
1 tsp of fennel seeds
½ of a fennel bulb, sliced thinly
1 tsp of vanilla extract
1 lemon’s worth of juice and zest

Cooking Instructions:

1. For the apples, preheat the oven to 350 degrees celsius. Place a piece of parchment paper on a small baking sheet. Place your 4 cored apples on top. Place in the oven to roast for approximately 30 minutes.


2.  When they’re ready, remove them from the oven and set them aside to cool. You want them to be tender, but not applesauce.

3. For the cornbreadwhisk together all your dry ingredients in a medium bowl. Melt your butter, and fold it in, alongside your whisked eggs, buttermilk and corn kernels.

4. Pour your mixture into a parchment-lined loaf pan. Place it in the oven alongside your apples. Cook for approximately 45 minutes. If you insert a knife into the middle of the loaf, and it comes out clean, you’re done. Let it rest.

5. Mix your Scout Tuna in Olive Oil with the creme fraiche and lemon zest. Season with salt, to taste.

6. Once your apples have cooled, stuff the core with the tuna mixture, and return everything to the oven for 10 minutes.

7. Plate apples with chunks of cornbread and a drizzle of olive oil, and herbs of your choice for garnish.