Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Baked acorn squash with chestnuts apples and leeks | wefacecook.com Baked acorn squash with chestnuts apples and leeks | wefacecook.com
Recipe

BAKED ACORN SQUASH WITH CHESTNUTS APPLES AND LEEKS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

Ingredients

  • 4 halved, seeded Acorn Squash
  • 1 1/2 cups diced Celery
  • 2 peeled, diced Granny Smith Apples
  • 10 oz diced day-old Bread (crusts removed)
  • 1/2 cup chopped Parsley
  • 1/3 cup Vegetable Stock
  • 3 tbsp Unsalted Butter
  • 2 halved, sliced Leeks, white part
  • 2 tsp fine chopped Thyme
  • 7 oz cooked Chestnuts
  • 1/3 cup Heavy Cream
  • 3 tbsp Extra Virgin Olive Oil
  • Salt & Pepper

Preparation

  • Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
    Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
    Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
    Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
    Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
    Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note