A fabulously filling fall vegetarian main course or a festive side dish.
For: 8 servings
- 4 acorn squash, halved lengthwise and seeded
- 3 tbsp. extra-vigin olive oil ((plus more for brushing))
- 2 tbsp. Urban Accents Herb Peppercorn Turkey Rub
- 3 tbsp. unsalted butter
- 1-1/2 cup diced celery
- 2 leeks, halved lengthwise and sliced crosswise 1/4
- 2 Granny Smith apples, peeled and diced
- 6 cup day-old rustic bread, crust removed and diced
- 7 oz vacuum packed cooked chestnuts
- 1/2 cup chopped parsley
- 1/3 cup heavy cream
- 1/3 cup vegetable stock
- Preparation: 10 min
- Cooking: 45 min
- Ready in: 1 h 15 min
- Preheat oven to 350F. Brush cut sides of squash with olive oil and season cavities with sprinkle of Turkey Rub. Place squash cut side down on two baking sheets and roast for 25 minutes, until just tender.
- Meanwhile, in a large skillet, melt butter and 3 Tbsp olive oil. Add the celery, leeks and a generous sprinkle of Turkey Rub and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples 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.
- 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.