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Baked Acorn Squash with Chestnuts, Apples and Leeks
Ingredients
  • 4 acorn squash (about 1 pound each), halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 ½ cups diced celery
  • 2 leeks, halved lengthwise and sliced crosswise ¼ inch thick
  • 2 Granny Smith apples, peeled and diced
  • 2 teaspoons finely chopped thyme
  • 10 ounces day-old rustic rye bread-crusts removed, bread cut into ½-inch dice (about 6 cups)
  • 7 ounces vacuum-packed cooked chestnuts
  • ½ cup chopped parsley
  • ⅓ cup heavy cream
  • ⅓ cup vegetable stock or low-sodium broth
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