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
Recipe

BAKED ACORN SQUASH WITH CHESTNUTS APPLES AND LEEKS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
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.
Have you tried the recipe?

Baked acorn squash with chestnuts apples and leeks

Add Comment

* Required information
1000
Enter the word hand backwards.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook