Recipe: Baked Acorn Squash With Chestnuts, Apples A

Name: Recipe: Baked Acorn Squash With Chestnuts, Apples And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 acorn squash, halved lengthwise and seeded (about 1 pound each); 3 tablespoons extra-virgin olive oil, plus more for brushing; kosher salt & freshly ground black 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 rye bread, crusts removed, bread cut into 1/2-inch dice (day old, rustic, 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 1/3 cup low-sodium broth

Servings: persons

4 acorn squash, halved lengthwise and seeded (about 1 pound each)
3 tablespoons extra-virgin olive oil, plus more for brushing
kosher salt & freshly ground black 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 rye bread, crusts removed, bread cut into 1/2-inch dice (day old, rustic, 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 1/3 cup low-sodium broth

1
Preheat the oven to 350u00b0. 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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 acorn squash, halved lengthwise and seeded (about 1 pound each), 3 tablespoons extra-virgin olive oil, plus more for brushing, kosher salt & freshly ground black pepper, 3 tablespoons unsalted butter, and more.

Yes, Recipe: Baked Acorn Squash With Chestnuts, Apples And Leeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Recipe: Baked Acorn Squash With Chestnuts, Apples And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions