stuffed acorn squash with chestnuts and apples

Community Recipe from

Ingredients

  • 3 acorn squash

Preparation


  1. Serves 6

  2. Apples, chestnuts, sage, and thyme make this a festive side dish that can also double as a substantial option for the vegetarian at your holiday table.

  3. 3 small acorn squash, halved and seeded
  4. 2 tablespoons olive oil
  5. Salt and pepper, to taste
  6. 2 tablespoons unsalted butter
  7. 1 onion, finely chopped
  8. 2 stalks celery, finely chopped
  9. 1 large tart apple, peeled and cut into ½-inch dice
  10. 1 teaspoon dried sage
  11. 1 teaspoon dried thyme
  12. 1 cup (about 5 ounces) peeled chestnuts, quartered
  13. ¼ cup vegetable stock
  14. 2 cups coarse fresh breadcrumbs
  15. 1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.

  16. 2. Arrange the squash in the dish, cut sides up. Brush each with oil and sprinkle with salt and pepper. Bake for 30 to 35 minutes, or until the squash is tender when pierced with a skewer.

  17. 3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion, celery, apple, sage, and thyme. Cook, stirring often, for 5 minutes, or until the vegetables soften. Stir in the chestnuts, stock, and breadcrumbs. Taste for seasoning and add more salt and pepper, if you like.

  18. 4. Remove the squash from the oven (leave it on). Mound the filling in each cavity. Return the baking dish to the oven and continue cooking for 30 minutes, or until the filling is hot and the tops are golden. Total baking time is 60 to 65 minutes.  Sally Pasley Vargas
August 2013

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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