Preparation time: 35 min
Cooking time: 1h15
Serves: 4
Ingredients:
1 squash (600g)
400g sausage meat
1 sprig of marjoram
1 onion
1 egg
Fleur de sel
50g bread crumb
2 cloves of garlic
Olive oil
A twist of the pepper mill
1 bunch of parsley
Accessory:
Aluminum foil
Preparation:
1. Light your Kokko and bring the chamber temperature to 270°C.
2. Slice the onions and garlic, and cook them in a little olive oil with a pinch of fleur de sel.
3. In a mixing bowl, combine the chopped marjoram, egg, coarsely chopped bread crumb, chopped parsley, sausage meat, garlic, and cooked onion.
4. Mix well to make the stuffing uniform, season with fleur de sel and freshly ground pepper, and chill.
5. Cut off the top of the squash with a knife and scoop out all the seeds, fill it with the stuffing, put the top back on, and wrap the bottom in a double layer of aluminum foil.
6. Place the squash directly on the grill and cook for 1 hour 15 minutes at a steady temperature.
7. Once the squash is cooked, let it rest for 15 to 20 minutes so it can relax—this will make it even juicier.
