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
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 … Read More