Kabocha stuffed with chicken, chestnuts, nuts and quinoa

For 4 people :

• 1 kabocha squash or small pumpkin
• 1 tablespoon of olive oil
• 1 head of garlic
• 75g of quinoa
• 1 white onion
• 2cm of freshly grated ginger
• 2 tablespoons of walnut oil
• 300g of chicken breast
• 50g of nuts
• 150g of cooked chestnuts
• 150g of edamame or beans
• 1 tablespoon of toasted sesame oil
• a few sprigs of coriander
• a few stems of chives
• 250g of mascarpone
• salt pepper

First, cook the kabocha squash. You can replace it with any firm, sweet squash.

Meanwhile, prepare the stuffing.
Cook the quinoa for 15 minutes in boiling salted water, then drain it thoroughly.

Peel and finely chop the onion. Pour the walnut oil (which you can substitute with olive oil) into a large frying pan. Heat it over moderate heat and add the onion and freshly grated ginger. Cook for 5 minutes.

Grate a little fresh ginger.

Add the cooked edamame.

Quinoa.

Mix well.

Peel the roasted garlic and place the flesh in a saucepan. Crush it with a fork and add the mascarpone.  Heat just to liquefy the mascarpone.