Recipe: Baked Acorn Squash With Chestnuts, Apples and Leeks

Submitted by ddav0962

"Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. This recipe comes from F&W."

 

• Ready In: 1hr 55mins
• Ingredients: 13
• Serves: 8

ingredients

• 4 acorn squash, halved lengthwise and seeded (about 1 pound each)
• 44.37 ml extra-virgin olive oil, plus more for brushing
• kosher salt & freshly ground black pepper
• 44.37 ml unsalted butter
• 354.88 ml diced celery
• 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 granny smith apples, peeled and diced
• 9.85 ml finely chopped thyme
• 283.49 g rye bread, crusts removed, bread cut into 1/2-inch dice (day old, rustic, about 6 cups)
• 198.44 g vacuum-packed cooked chestnuts
• 118.29 ml chopped parsley
• 78.78 ml heavy cream
• 78.78 ml vegetable stock or 78.78 ml low-sodium broth

directions

1. Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
2. Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
3. Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.