Delivering all the flavors of a freshly stuffed turkey without the hassle of the bird, this simple and seasonal dish should be started a day ahead (fresh breadcrumbs make all the difference) and requires just a few minutes of prep time the next day. Served inside a beautiful squash (acorn is best for its subtle sweetness and versatile size), it’s sure to win you brownie points for palate-pleasing presentation, too.
INGREDIENTS
12 slices high-quality bread
Olive oil
4 medium acorn squash, halved horizontally and seeded
1 tsp. salt
4 Tbsp. butter
2 medium onions, chopped
1 lb. mushrooms
2 large garlic cloves, minced
2 stalks celery, minced
Freshly ground black pepper to taste
1 tsp. sage
1 tsp. thyme
¼ cup lemon juice
½ cup minced walnuts
PREPARATION
Day ahead:
• Set the bread slices out on a baking sheet, uncovered, and let them dry overnight.
• Place dried bread slices in a food processor and pulse until medium-sized bread crumbs form. Set aside.
• Preheat the oven to 350 degrees.
• Oil a large, shallow baking pan and place squash on it cut-side down. Bake for 30 minutes or until tender.
• Turn cut-side up and sprinkle with salt. Bake for another 20 minutes. Remove from the oven and set aside.
• While the squash is baking, melt the butter over medium heat in a large skillet. Add the onion and sauté until translucent, about 5 minutes.
• Add the next 7 ingredients, sautéing until everything is tender, about 10 minutes.
• Add the walnuts and breadcrumbs to the saucepan. Adjust salt and pepper to taste. Remove from the heat and set aside.
• Fill each baked squash cavity with the prepared stuffing. Cover each squash with aluminum foil and bake until heated through, 20 to 30 minutes. Serve inside squash.
This article appears in Nov 1-30, 2011.