Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Winter squash with chestnut stuffing

Category: 

Ingredients

2 lb
Butternut or acorn squash
2 oz
unsalted butter or canola oil
2 T
Maple syrup
1 pn
cinnamon (ground)
1 pn
nutmeg (grated)
1⁄4 t
salt
1⁄4 t
black pepper
1 lb
pork sausage or veggie sausage
1  
braeburn apple (peeled and chopped )
1⁄2 c
italian chestnuts (roasted, peeled, and finely chopped)

Instructions

Preheat the oven to 350 degrees

Cut each squash in half lengthwise, and scoop out the seeds and fibrous material. In a medium saucepan, melt the butter or heat oil, stir in the syrup, cinnamon, nutmeg, salt, and pepper. Add 1 or 2 tablespoons of this mixture to the hollow center of each squash and brush it on the cut surface of the squash. Reserve the rest. Bake the squash uncovered, cut side up, for about 40 minutes, or until the flesh is partially cooked. Meanwhile prepare the stuffing. In a large bowl, mix the sausage, apple, and Italian chestnuts. Remove the squash from the oven, and pour liquid from center of each half into this mixture. Scoop out some of the partially cooked flesh from the squash shells to expand the cavity. Chop this rough mixture and mix into the stuffing. Adjust flavor with salt and pepper. Stuff the squash with the stuffing. Brush the squash with a little melted butter and maple syrup. Cover with foil and bake 35-40 minutes more.