Baked Acorn Squash with Chestnut, Leek & Apple Stuffing

Baked Acorn Squash

with Chestnut, Leek & Apple Stuffing

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chestnuts are a Thanksgiving staple. That’s largely because they’re traditionally picked in autumn. But these delicious, healthy nuts have been eaten for millennia. In Italy, polenta was originally made with chestnut meal, called “farina dolce,” or “sweet flour,” in Italian. In this exquisite recipe for baked acorn squash, we’re adding peeled, roasted chestnuts to a rich, savory stuffing along with thyme, home-made croutons, sautéed leek and fresh apple.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Baked Acorn Squash with Chestnut, Leek & Apple Stuffing
Title
  • ½ lb Rye Bread
  • 2 cloves Garlic
  • 1 Acorn Squash
  • 1 Fuji Apple
  • 1 Leek
  • 1 stalk Celery
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 2 Tbsps Butter
  • ⅓ cup Roasted, Peeled Chestnuts
  • 3 Tbsps Vegetable Demi-Glace
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the chestnuts into thirds. Halve the acorn squash; scoop out the seeds. Trim the rounded sides of the squash halves so they sit flat on a sheet pan. Small dice the celery. Trim off and discard the roots and upper, dark-green leaves of the leek; halve the leek lengthwise. Thoroughly rinse the leek layers under cold water; small dice the leek. Pick the thyme and parsley leaves off the stems. Discard the stems; roughly chop the herbs, keeping them separate. Cube the bread. Peel, core and medium dice the apple.

Roast the squash:
2 Roast the squash:

Place the squash halves on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast the squash halves, skin-side down, 22 to 24 minutes, or until the flesh is tender when pierced with a knife. Remove from the oven and set aside.

Toast the bread:
3 Toast the bread:

While the squash halves roast, place the bread cubes on a second sheet pan. Bake in the oven, on a separate rack, 9 to 11 minutes, or until browned, crispy and dried.

Start the stuffing:
4 Start the stuffing:

While the squash halves continue to roast and the bread toasts, in a medium pan, heat the butter and a drizzle of olive oil on medium-high. Once the butter has melted, add the garlic, leek and celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables have softened.

Finish the stuffing:
5 Finish the stuffing:

To the pan of stuffing, add the toasted bread cubes, chestnuts, apple, thyme and all but a pinch of the parsley (reserve the rest for garnish). Add the vegetable demi-glace and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid has been absorbed. Remove from heat.

Stuff the squash & plate your dish:
6 Stuff the squash & plate your dish:

On the same sheet pan used to roast the squash, stuff the roasted squash halves with as much stuffing as possible. Place any leftover stuffing around the base of the squash halves to stabilize them. Cover the pan tightly with aluminum foil and roast 9 to 11 minutes. Remove the foil and roast 8 to 10 minutes, or until browned and crisped on top. To plate your dish, divide the stuffed squash halves and remaining stuffing between 2 plates. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the chestnuts into thirds. Halve the acorn squash; scoop out the seeds. Trim the rounded sides of the squash halves so they sit flat on a sheet pan. Small dice the celery. Trim off and discard the roots and upper, dark-green leaves of the leek; halve the leek lengthwise. Thoroughly rinse the leek layers under cold water; small dice the leek. Pick the thyme and parsley leaves off the stems. Discard the stems; roughly chop the herbs, keeping them separate. Cube the bread. Peel, core and medium dice the apple.

2 Roast the squash:

Place the squash halves on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast the squash halves, skin-side down, 22 to 24 minutes, or until the flesh is tender when pierced with a knife. Remove from the oven and set aside.

Roast the squash:
Toast the bread:
3 Toast the bread:

While the squash halves roast, place the bread cubes on a second sheet pan. Bake in the oven, on a separate rack, 9 to 11 minutes, or until browned, crispy and dried.

4 Start the stuffing:

While the squash halves continue to roast and the bread toasts, in a medium pan, heat the butter and a drizzle of olive oil on medium-high. Once the butter has melted, add the garlic, leek and celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables have softened.

Start the stuffing:
Finish the stuffing:
5 Finish the stuffing:

To the pan of stuffing, add the toasted bread cubes, chestnuts, apple, thyme and all but a pinch of the parsley (reserve the rest for garnish). Add the vegetable demi-glace and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid has been absorbed. Remove from heat.

6 Stuff the squash & plate your dish:

On the same sheet pan used to roast the squash, stuff the roasted squash halves with as much stuffing as possible. Place any leftover stuffing around the base of the squash halves to stabilize them. Cover the pan tightly with aluminum foil and roast 9 to 11 minutes. Remove the foil and roast 8 to 10 minutes, or until browned and crisped on top. To plate your dish, divide the stuffed squash halves and remaining stuffing between 2 plates. Garnish with the remaining parsley. Enjoy!

Stuff the squash & plate your dish:
Browse Steps
1 of 6