55 minutes

Acorn Squash (about 1 pound each) halved lengthwise and Seeded, 4
Extra-virgin Olive oil plus more for brushing, 1 Tablespoon
Kosher Salt
Freshly Ground Pepper
Unsalted Butter, 1 Tablespoon
Diced Celery, 1 1/2 Cups
Leeks, halved lengthwise and sliced crosswise 1/4 inch Thick, 2
Granny Smith apples, Peeled and Diced, 2
Finely chopped Thyme, 2 Teaspoons
Day-old Rustic bread cut into 1/2-inch dice, 10 Oz (about 6 cups)
Vacuum-packed Cooked Chestnuts, 7 Oz
Chopped Parsley, 1/2 Cup
Heavy Cream, 1/3 Cup
Vegetable stock or Chicken Broth, 1/3 Cup


Preheat the oven to 350°F. Brush the cut sides of the squash using olive oil and season the cavities with salt and pepper. Then place the squash cut side down on two baking sheets covered with parchment paper and roast for 25 minutes, until just tender.

In a large skillet, melt the butter and 1 tablespoon of olive oil. Add the celery, the leeks and a generous pinch of salt and pepper and cook over moderate heat, stirring occasionally for about 8 minutes, until softened.

Add the apples and thyme and cook over moderately high heat for about 5 minutes, until the apples just start to soften. Scrape the mixture into a large bowl. Then add the bread, the chestnuts, the parsley, the cream and stock and toss well. Season with salt and pepper.

Then turn the squash cut side up. Spoon the stuffing into the cavities and bake for about 20 minutes, until the squash are tender and the stuffing is golden brown. Transfer to the plates and serve.

Thanks to: Jovina Cooks Italian