Baked Acorn Squash with Chestnuts, Apples, and Leeks
You’ll probably want to double, or even triple, this delicious, festive veggie bowl that’s great as a main course or a super side with turkey. Plus, it looks really pretty on the plate. Everyone will want some once they see it. And then even more once they taste it.


  • 4

    Acorn Squashhalved lengthwise and seeded

  • 3tbsp

    olive oilmay need a little more for brushing

  • 1pinch

    Kosher Saltper half

  • 1pinch

    Black Pepperper half

  • 3tbsp

    Unsalted Butter

  • 1 1/2cup

    Diced Celery

  • 2

    Leekshalved lengthwise and sliced crosswise 1/4 inch thick

  • 2

    Applespeeled and diced

  • 2tsp

    Thymefinely chopped

  • 10oz

    Rustic Rye Bread“day old” with crusts removed and diced

  • 7oz

    Cooked Chestnutsvacuum packed

  • 1/2cup


  • 1/3cup

    Heavy Cream

  • 1/3cup

    Vegetable Stock
  1. Preheat the oven to 350 degrees F.
  2. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper.
  3. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
  4. Meanwhile, in a large skillet, melt the butter in the 3 T of olive oil. Add the celery, leeks, a generous pinch of salt and pepper, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
  5. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Then scrape the mixture into a large bowl.
  6. Add the bread, chestnuts, parsley, cream, and stock and toss well. Season with salt and pepper.
  7. 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.
  8. Transfer to plates and serve.