Who says a stunning Thanksgiving main course can’t be vegetarian? Savory, crowd-pleasing stuffing and sweet, earthy squash are a match made in holiday heaven. For the best wow factor, bring the whole squash to the table and lift the “lid” (cue the ooh’s and ahh’s), then cut into wedges to serve.
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Ingredients
4oz.
sourdough bread, torn
1
3- to 31/2-pound kabocha squash, scrubbed (see Note)
Kosher salt and pepper
2Tbsp.
unsalted butter
1
medium onion, chopped
2
stalks celery, chopped
2
cloves garlic, finely chopped
2tsp.
thyme leaves, chopped
4oz.
Gruyère cheese, cut into 1/4-inch cubes
3/4cup
low-sodium vegetable broth
1/2cup
heavy cream
1/2cup
flat-leaf parsley leaves, chopped
Directions
Step 1Heat oven to 350°F. Place bread on rimmed baking sheet and bake until dry and beginning to turn golden brown, 14 to 16 min. Transfer to large bowl.
Step 2Using paring knife, cut around top of squash at an angle (11/2 to 2 inches from stem) to create a “lid,” then set it aside. Using large spoon, scrape inside of squash to remove seeds or strings. Season interior with 1/4 teaspoon salt.
Step 3Melt butter in large skillet on medium. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, 3 to 5 minutes.
Step 4Add celery and cook, uncovered, stirring occasionally, until vegetables are tender and onion begins to brown, 5 to 6 minutes more. Stir in garlic and cook 1 minute. Stir in thyme and cook 1 minute; transfer to large bowl and add bread.
Step 5Stir in Gruyère, broth, heavy cream, parsley, and 1/4 teaspoon salt. Transfer to inside of squash, packing firmly as necessary. Cover with squash “lid” and bake until bubbling and squash feels tender to the touch, 1 hour 30 minutes to 2 hours. Let cool 30 minutes before slicing into wedges.
Shop Smart: Choose a squash free of cracks to avoid having it split during roasting.
NUTRITIONAL INFORMATION (per serving): About 238 calories, 13.5 g fat (8 g saturated), 40 mg cholesterol, 454 mg sodium, 23 g carbohydrate, 3 g fiber, 7.5 g sugar (0 g added sugar), 8 g protein
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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