Dining In: Local Restaurant Recipes
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Heirloom Squash Dressing
|# of Servings:
- 1 one-pound loaf black bread, such as pumpernickel, cut into half-inch cubes
- 1 large butternut or acorn squash, peeled, seeded and cut into half-inch
- 2 tablespoons grapeseed oil, plus more for coating onions
- Salt and freshly ground pepper to taste
- 2 Vidalia or other sweet onions, unpeeled and halved horizontally
- 3 Granny Smith apples, unpeeled, cored and cut into half-inch cubes
- 12 Italian chestnuts, roasted and peeled
- 1 1/2 tablespoons minced fresh savory leaves, plus 4 fresh savory leaves,
- Pour stock into a large pot.
- Bring to a boil over high heat; reduce heat and simmer 20 to 30 minutes,
or until reduced to 4 cups.
- Preheat oven to 350 degrees.
- Spread bread cubes on a baking sheet and toast, stirring occasionally, about
20 minutes, or just until crisp. Transfer to a bowl.
- Toss squash with 2 tablespoons oil to coat lightly and season with salt
- Spread on a baking sheet and roast for 15 to 20 minutes, or until tender.
Transfer to a bowl.
- Rub onions with a little oil and season with salt and pepper.
- Put on a baking sheet, cut side down, and roast for 30 to 35 minutes, or
until caramelized and tender.
- Remove from the oven, leaving the oven on.
- Peel the onions and cut into half-inch cubes.
- Toss bread with squash, onions, apples, chestnuts and 1 1/2 tablespoons
savory in a large bowl.
- Slowly add enough reduced stock to moisten the ingredients so that they
form a cohesive mixture (you may not need all 4 cups).
- Season with salt and pepper and spoon into a lightly oiled casserole (if
prepared in advance, it can be covered and refrigerated at this point for
up to one day.)
- Bake for about 40 minutes, or until hot and crusty.