Traditional recipes

Winter Squash Stuffing

Winter Squash Stuffing

Michael Anthony shares the Winter Squash Stuffing recipe from his cookbook, 'V is for Vegetable.'

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Somehow thanksgiving stuffing can be the best thing on the holiday table. I use winter squash combined with mushrooms to make a delicious dish for our celebration or for any day of the week.

V Is for Vegetablesrecipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

Ingredients

  • 3 Tablespoons extra-virgin olive oil
  • 2 large onions, minced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 Cup shiitake mushrooms, quartered
  • 1 kabocha squash, roasted, peeled, and diced
  • 1 bunch kale, stemmed and blanched
  • 4 Cups day-old sourdough bread cut into large chunks
  • 1 Cup diced fresh mozzarella
  • Big pinch dried herbs
  • Salt and pepper, to taste
  • 8 Cups turkey or chicken stock

Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.


Baby Winter Squash with Spiced Orange-Currant Stuffing

Preheat oven to 425°F. Cut off top 1/2 inch of baby squash reserve tops. (Alternatively, cut each acorn squash in half crosswise.) Scoop out seeds and strings. Brush inside of squash with oil. Sprinkle with coarse salt and pepper. Place squash, cut side down, on large rimmed baking sheet.

Step 2

Roast squash until barely tender, about 20 minutes for small and 30 minutes for larger squash. Turn squash, cut side up.

Step 3

Toss cubed butternut squash in large bowl with 2 tablespoons oil, coarse salt, and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Step 4

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons butter and broth to skillet stir until butter melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cubes. Season filling to taste with pepper. Spoon filling into squash place tops securely on small squash. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before continuing.

Step 5

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash continue to bake all squash until very tender, filling is heated through, and cut surfaces brown, 10 to 20 minutes longer, depending on squash. Let stand 10 minutes.