Modes

Ingredients

• 8 Tablespoons unsalted butter, at room temperature, divided
• 2 Tablespoons wholegrain mustard
• 2 Tablespoons brown sugar
• ½ teaspoon dried thyme
• 1 ¼ teaspoons balsamic vinegar
• ½ teaspoon Kosher salt
• 2 acorn squash, halved and scooped
• ½ small onion, diced
• 1 rib celery, diced
• ½ cup granny smith apples, peeled, cored and diced
• ½ cup ripe pears, peeled, cored and diced
• ½ cup chestnuts, coarsely chopped
• 1 Tablespoon sage leaves, chopped
• 2 cups stale Italian bread, cut into small cubes
• ½-1 cup vegetable broth, preferably homemade
• Kosher salt and black pepper to taste

Instructions

Preheat the Wolf oven to 375°F on Roast mode with a rack in position 3.

Split the squash and remove the seeds.

Place half of the softened butter, wholegrain mustard, brown sugar, balsamic vinegar, thyme, and kosher salt into a food processor or mixer with a paddle attachment and mix until very well combined.

Place the scooped-out acorn squash halves into a shallow baking dish and add ½ cup of cold water to the pan.

Fill the cavity of each squash with 2 tablespoons of the mustard butter, then cover the pan with foil.

Bake the squash in the preheated oven for about 45 minutes. Remove the foil and continue cooking for another 15 minutes, or until the squash is tender.

While the squash is roasting, heat a large sauté pan over medium-high heat. Add the remaining butter, onions, and celery.

Sauté until the onions and celery are soft, about 5-7 minutes. Add the apples, pears, and sage, and continue cooking for another 2 minutes. Pour the mixture over the bread in a large bowl and add the chestnuts. Stir to combine. Briefly heat the vegetable stock in the pan, then pour some of the warmed stock over the mixture and combine. Continue adding stock until the stuffing holds together when gently squeezed.

Place the cooked stuffing in the cavities of the cooked squash and return to the oven to bake for 7-10 minutes, or until hot. Serve warm.