Stuffed Squash
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By Chef Brad Walker of Boundary Road, from our Winter/Holiday Issue 2014
A show stopper for Thanksgiving!
8 whole small to medium acorn squash
1 cup shallots, minced
2 cups mushrooms, diced
2 cups boiled chestnuts, diced
2 cups carrots, diced small
1 cup Parmesan cheese, grated
Parsley
Olive oil
Water
Salt and pepper to taste
Roast the squash whole in a 400° oven for about 45 minutes, until thoroughly cooked. When cool enough to handle, use a serrated knife to cut off the top of each squash (reserve tops for presentation), then scoop out the seeds. Set aside until ready to fill.
To make the filling, sauté the shallots and mushrooms with a little olive oil until barely tender. Glaze the carrots in a shallow, wide sauté pan with a few tablespoons of olive oil and about a half cup of water. The idea is to have the water reduce to the point of being almost dry when the carrots are perfectly done. Add or remove water during cooking to achieve this. Then mix the cooked carrots with shallots, mushrooms, chestnuts, grated Parmesan and chopped parsley. Check seasoning and adjust as necessary. Stuff each squash with the filling. Pop in a 350° oven to heat up right before serving.
