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Baked Acorn Squash with Chestnuts, Apples and Leeks
FOOD AND WINE14Ingredients
70Minutes
800Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 acorn squash (about 1 pound each, halved lengthwise and seeded)
- 3 Tbsp. extra-virgin olive oil (plus more for brushing)
- kosher salt
- freshly ground pepper
- 3 Tbsp. unsalted butter
- 1 1/2 cups diced celery
- 2 leeks (halved lengthwise and sliced crosswise 1/4 inch thick)
- 2 Granny Smith apples (peeled and diced)
- 2 tsp. thyme (finely chopped)
- 10 oz. rye bread (day-old rustic, —crusts removed, bread cut into 1/2-inch dice, about 6 cups)
- 7 oz. chestnuts (vacuum-packed cooked)
- 1/2 cup chopped parsley
- 1/3 cup heavy cream
- 1/3 cup vegetable stock (or low-sodium broth)
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories800Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium820mg34% |
| Potassium2260mg65% |
| Protein14g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate123g41% |
| Dietary Fiber21g84% |
| Sugars15g |
| Vitamin A80% |
| Vitamin C150% |
| Calcium30% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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