October 12, 2014

leek and apple stuffed acorn squash

 These are beautiful and so tasty!!  They would be perfect for Thanksgiving, alongside cranberry sauce, and easy to make for a large group.  We ate them as a main course with toasted rye bread, but they would also be delicious with maple-glazed pork chops.

Servings 4
Total Time 1 hour 15 minutes

  • 3 garlic cloves, minced
  • 2 acorn squash, halved and seeds removed
  • 1 apple, peeled, cored, and chopped
  • 1/2 cup chopped parsley
  • 1 tablespoon chopped thyme
  • 1 stalk celery, diced
  • 1 leek, chopped and rinsed to remove dirt
  • 8 ounces rye bread, about 8 slices cut into small cubes
  • 2 tablespoons olive oil
  • 1/3 cup roasted macadamia nuts, halved (chestnuts or hazelnuts may also be used but are harder to find)
  • 1 cup vegetable broth 
  • course salt
  • freshly ground black pepper


Preheat the oven to 425 degrees F. 

Drizzle the insides of the acorn squash with olive oil and season with salt and pepper. Roast the squash, skin-side down, for 30 to 40 minutes, or until tender.  

While the squash roasts, place the rye bread cubes on a separate baking sheet. Bake in the oven for 8 to 10 minutes, or until browned, crispy and dried.

 In a medium pan, over medium-high, add the olive oil. Once heated, add the garlic, leek, and celery. Season with salt and pepper and cook 2 to 3 minutes, or until the vegetables are softened, stirring frequently. 

Add the toasted bread cubes, nuts, apple, thyme, and all but a pinch of the parsley (reserve the rest for garnish). Stir in the vegetable broth and cook 2 to 3 minutes, or until the vegetable broth is absorbed, stirring frequently. Remove from the heat and season to taste with salt and pepper.

Stuff the roasted squash halves with as much stuffing as possible. Place any leftover stuffing around the base of the squash. Cover tightly with aluminum foil and roast for 10 minutes. Remove the foil and roast for another 3-4 minutes. 

Top with parsley and enjoy!

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