Three Squash Stuffing With Hazelnuts And Bourbon
Updated Nov. 11, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1large spaghetti squash
- 1large butternut squash
- 2medium acorn squash
- ½cup bourbon
- ½cup currants
- 1cup hazelnuts, toasted, skinned and coarsely chopped
- 1½cups rye bread crumbs
- 1tablespoon chopped fresh rosemary
- 1tablespoon chopped fresh sage
- 1tablespoon chopped fresh thyme
- ÂĽcup chopped Italian parsley
- 4teaspoons salt
- Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
285 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 6 grams protein; 601 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Quarter all the squash, scrape out the seeds and fibers and divide between 2 large roasting pans. Add enough water to each pan to make a depth of 1 inch. Cover with foil and bake until soft, about 1 hour. Let cool.
- Step 2
Meanwhile, warm bourbon in a saucepan, add currants and set aside. Scoop flesh from butternut and acorn squash and place in a food processor. Puree until smooth. Scrape into a large bowl. Scrape out the spaghetti squash and mix with the puree. Stir in currants with the liquid, hazelnuts, bread crumbs, herbs, salt and pepper.
- Step 3
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole. Roast the bird and bake the stuffing, covered, for about 30 minutes, before serving.
Private Notes
Comments
Are there any suggestions for nuts besides hazelnuts for those allergic to just hazelnuts or tree nuts?
@Jacks chestnuts are delicious