Roasted Squash With Cornbread, Sage and Chestnut St

Name: Roasted Squash With Cornbread, Sage and Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 round medium-size squashes; Salt and freshly ground black pepper; 5 cups vegetable stock; 4 tablespoons extra virgin olive oil; 1 cup diced yellow onion; 1/2 cup finely diced celery; 2 1/2 cups finely diced carrot; 6 cloves garlic, peeled and minced; ⅓ teaspoon celery seed; 1/2 teaspoon caraway seed; ⅓ teaspoon nutmeg; 2 tablespoons dry sherry; 4 cups toasted crumbled corn bread; 1 cup shelled roasted chestnuts, crumbled into large pieces; 2 tablespoons minced fresh sage; 2 leeks, white and light green parts only, in 1/2-inch-thick slices; 1 cup chopped portobello mushrooms; 1/2 pound smoked tempeh or tofu, in cubes; 1/2 teaspoon dried thyme; 1 teaspoon minced fresh rosemary; 1/4 teaspoon ground juniper berries; 2 bay leaves; 1 cup apple cider; 1 1/2 cups finely diced parsnips; 2 cups diced butternut squash; 2 tablespoons Dijon mustard

Servings: persons

6 round medium-size squashes
Salt and freshly ground black pepper
5 cups vegetable stock
4 tablespoons extra virgin olive oil
1 cup diced yellow onion
1/2 cup finely diced celery
2 1/2 cups finely diced carrot
6 cloves garlic, peeled and minced
⅓ teaspoon celery seed
1/2 teaspoon caraway seed
⅓ teaspoon nutmeg
2 tablespoons dry sherry
4 cups toasted crumbled corn bread
1 cup shelled roasted chestnuts, crumbled into large pieces
2 tablespoons minced fresh sage
2 leeks, white and light green parts only, in 1/2-inch-thick slices
1 cup chopped portobello mushrooms
1/2 pound smoked tempeh or tofu, in cubes
1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon ground juniper berries
2 bay leaves
1 cup apple cider
1 1/2 cups finely diced parsnips
2 cups diced butternut squash
2 tablespoons Dijon mustard

1
Heat oven to 400 degrees.
2
Slice 1 1/2 inches off tops of squashes, and set them aside.
3
Scoop out, and discard seeds and pith.
4
Sprinkle cavities with salt and pepper to taste.
5
Place squashes cut sides down in a large baking dish.
6
Pour in 2 cups stock and enough water for liquid to be 1/3 to 1/2 inch deep.
7
Cover tightly with foil.
8
On a baking sheet with rim, place squash tops cut side down, and add just enough water to cover bottom of pan.
9
Bake until squashes are slightly soft when squeezed and flesh is fork-tender, 30 to 40 minutes.
10
Tops can be baked as long or until very lightly browned.
11
Remove from heat, and allow to cool.
12
(May be covered, and refrigerated up to 24 hours.)
13
Heat oven to 350 degrees.
14
Reheat squashes and tops for 10 minutes.
15
Place squashes on plate, fill with stuffing and top with ragout.
16
Lean tops against squashes and serve.

1319

kcal

Calories

110

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 6 round medium-size squashes, Salt and freshly ground black pepper, 5 cups vegetable stock, 4 tablespoons extra virgin olive oil, and more.

Yes, Roasted Squash With Cornbread, Sage and Chestnut Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Squash With Cornbread, Sage and Chestnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions