![]() ![]() Spoon the stuffing into the cavities and bake for about 20 minutes, until the squash are tender and the stuffing is golden brown. Then add the bread, the chestnuts, the parsley, the cream and stock and toss well. 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.Īdd the apples and thyme and cook over moderately high heat for about 5 minutes, until the apples just start to soften. Meanwhile, in a small bowl, combine 2 tablespoons of melted butter, 1 tablespoon of honey, teaspoon of cinnamon, and teaspoon of salt & pepper. Bake in the preheated oven for 15 minutes. In a large skillet, melt the butter and 1 tablespoon of olive oil. Add cup of water to your large baking dish and place the acorn squash into your baking dish cut side down. Then place the squash cut side down on two baking sheets covered with parchment paper and roast for 25 minutes, until just tender. Brush the cut sides of the squash using olive oil and season the cavities with salt and pepper. Vegetable stock or Chicken Broth, 1/3 Cup Leeks, halved lengthwise and sliced crosswise 1/4 inch Thick, 2ĭay-old Rustic bread cut into 1/2-inch dice, 10 Oz (about 6 cups) If roasting squash halves, place cut-side down on a baking sheet. Drizzle wedges or cut sides of squash halves with olive oil and season with salt and freshly ground black pepper. Acorn Squash (about 1 pound each) halved lengthwise and Seeded, 4Įxtra-virgin Olive oil plus more for brushing, 1 Tablespoon Cut squash in half through the stem and scoop out seeds. ![]()
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