Three Squash Stuffing With Hazelnuts And Bourbon

By Molly O’Neill

Updated November 10, 2022

Total Time
2 hours
Rating
4(14)
Comments
Read comments

Featured in: Begging for Crumbs

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Ten cups

  • 1 large spaghetti squash

  • 1 large butternut squash

  • 2 medium acorn squash

  • ½ cup bourbon

  • ½ cup currants

  • 1 cup hazelnuts, toasted, skinned and coarsely chopped

  • 1 ½ cups rye bread crumbs

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • ¼ cup chopped Italian parsley

  • 4 teaspoons salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

52 grams carbs; 356 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 8 grams fiber; 751 milligrams sodium; 8 grams protein; 11 grams sugar

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Jacks

Are there any suggestions for nuts besides hazelnuts for those allergic to just hazelnuts or tree nuts?

janis

@Jacks chestnuts are delicious

Private comments are only visible to you.

Recipe Tags

or to save this recipe.