Recipe Baked Acorn Squash With Chestnuts Apples And Leeks
RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS
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.
Provided by ddav0962
Categories One Dish Meal
Time 1h55m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 386.2, Fat 15, SaturatedFat 6.1, Cholesterol 25, Sodium 269.3, Carbohydrate 61.3, Fiber 7.2, Sugar 7.4, Protein 6.1
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- 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.
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