STUFFED ACORN SQUASH WITH MAPLE SOUR CREAM SAUCE & ACORN SQUASH SEED BRITTLE

STUFFED ACORN SQUASH WITH MAPLE SOUR CREAM SAUCE & ACORN SQUASH SEED BRITTLE image

Yield 2 servings

Number Of Ingredients 23

1 large acorn squash, cut in half and seeded, reserving the seeds for the brittle
1 tbs butter
Salt and pepper to taste
Brittle
Acorn squash seeds
1 tbs brown sugar
2 tbs maple syrup
¼ tsp cinnamon
Salt and Pepper to taste
Stuffing
1 tbsp each olive oil and butter
1 medium celery root bulb, peeled and cubed ½ inch
1 ripe pear, peeled, cored and cubed ½ inch
1 small sweet onion, diced
4 slices of dry, day old bread, cubed
3/4 cup chicken or vegetable broth
½ tsp ground sage
Salt and pepper to taste
Maple Sour Cream Sauce
¼ c. sour cream
2 tbs maple syrup
½ tsp Aleppo pepper
½ tsp ground fresh ginger

Steps:

Heat oven to 400 degrees. Add ½ tbs butter and salt and pepper to each half of the squash and bake while preparing the rest of the ingredients (about 45 minutes. Squash should be nearly cooked before stuffing). Meanwhile, clean and dry acorn squash seeds. Dry roast in a pan on low flame until seeds are toasted, being careful not to burn. Add remaining ingredients and increase flame to medium high, bringing mixture to boil. Cook for 10 minutes, stirring occasionally until seeds and mixture are at a hard crack stage. When done, turn seeds and mixture out on parchment paper and let cool. When cool, break into small pieces. In a large frying pan, heat oil and butter slowly, adding the onion and celery root. Cook at a medium low heat until onions are caramelized, about 20 minutes, stirring occasionally. Take off heat and stir in remaining ingredients, adjusting the broth, depending on desired moistness of stuffing. For the sauce, Combine all ingredients in small sauce pan and heat gently over low flame until spices release flavors, about 5 minutes Fill squash with stuffing and return to oven and heated through and stuffing begins to brown, about 25 minutes. Top with warm Sauce and Brittle. Makes two generous servings.