Tuesday, September 24, 2013

Baked Acorn Squash with Chestnuts, Apples and Leeks

Prep / Total time : 1hour  15 minutes             Serves: 8

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.

4             acorn squash (about 1 pound each), halved lengthwise and seeded
3             tablespoons extra-virgin olive oil, plus more for brushing
              **Kosher salt and freshly ground pepper**
3             tablespoons unsalted butter
1-1/2       cups diced celery
2              leeks, halved lengthwise and sliced crosswise 1/4 inch thick
2              Granny Smith apples, peeled and diced
2              teaspoons finely chopped thyme
10            ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
7              ounces vacuum-packed cooked chestnuts
1/2           cup chopped parsley
1/3           cup heavy cream
1/3           cup vegetable stock or low-sodium broth

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 .
 

16 comments:

  1. Hi Nee, Fabulous recipe. All the foods I love and perfect for a holiday or just because all the ingredients are delish! I can just smell them cooking! All the squashes are delightful and tasty. Thanks for sharing this recipe...Blessings.. Have a great day! Dottie :o)

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  2. Hi Dottie , the gardens did quite well this year , it's fun making twists on different dishes thanks fo stopping by :).

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  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 24, 2013 at 9:41 AM

    Nee, may I have one pls???? this is so tempting and irresistible!

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    1. Hi Ivy , yes , you may have one or more , thanks for stopping by :).

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  4. Wow, its simply tempting. While we are more of rice eater, this baked dish will be much loved for the flavor and taste.

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    1. Hi Navaneetham , we also love rice , we eat a lot of veggies also , thanks for stopping by :).

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  5. Dear Nee, What a beautiful presentation of a classic fall dish. This looks delicious. Blessings dear. Catherine xo

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    1. Hi Catheriine , now is the time for comfort foods. Thanks for stopping by :).

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  6. That filling looks and sounds super delicious!

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    1. Hi Medeja , the filling is delicious and it's time for comfort food . Thanks for stopping by :).

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  7. Yum! We LOVE acorn squash here! I'll have to try this!

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    1. Hi Nellie , it's time to put the grill away and get out the slow cookers , it's comfort food time , thanks for stopping by :).

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  8. Hi Nee,

    Your dish is screaming "AUTUMN" to me. It is so beautiful with all these autumn ingredients.

    Zoe

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    1. Hi Zoe ,
      Love comfort foods and all the herbs and spice that go with the dishes and yes it do scream "AUTUMN" , thanks for stopping by :)>

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  9. Just mouthwatering....looks delicious!

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    1. Hi Kalyan , it is a great side dish and to eat along , thanks for stopping by :).

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