Jewish Cookery | Kosher Recipes | Stuffed Squash with fig Jam

Ingredients

• 3 tablespoons olive oil
• 6 small round squash eg acorn, butternut squash, red kuri squash, kabocha, hubbard and carnival.
• 6 cloves garlic – peeled and roughly chopped
• 2 large carrots – peeled and finely grated
• 2 onions – peeled and finely chopped
• Bunch of fresh oregano and fresh thyme – leaves only
• 1 400g tin artichoke hearts – drained and chopped
• 1 lemon – zest only
• 1 teaspoon salt and freshly ground black pepper
• 60g unsalted cashew nuts
• 300g fresh/ dried figs – stalks removed
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup/ date syrup