Ingredients
- 2 tablespoon canola oil
- 1/2 cup bacon
- 1 cup spanish onion
- 1/4 cup celery
- 1/2 cup leek
- 1 cup potato
- 1 cup butternut squash
- 1 cup delicata* squash
- 1/2 cup kabocha squash purée** (see recipe below)
- 2 tablespoon sage
- 1 tablespoon parsley
- 1 tablespoon chives
- 6 ounce chicken or turkey stock
- 1 tablespoon butter
- 1 tablespoon sage leaf
- 1 tablespoon Salt and white pepper
- 2 tablespoon canola oil
- 1/2 cup bacon
- 1 cup spanish onion
- 1/4 cup celery
- 1/2 cup leek
- 1 cup potato
- 1 cup butternut squash
- 1 cup delicata* squash
- 1/2 cup kabocha squash purée** (see recipe below)
- 2 tablespoon sage
- 1 tablespoon parsley
- 1 tablespoon chives
- 6 ounce chicken or turkey stock
- 1 tablespoon butter
- 1 tablespoon sage leaf
- 1 tablespoon Salt and white pepper
- kabocha squash
- 1 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon Salt
- 2 tablespoon White pepper
Preparation
Baking Directions:
In a large frying pan on a stovetop set to medium heat add oil and bacon and cook until bacon is crispy without burning it (if pan starts to smoke, lower heat for this stage).
Next, push the cooked bacon to the sides of the pan, do not drain off the oil and fat.
Add the sweet potato, butternut squash and delicata squash to the pan and cook 5 to 8 minutes, stirring occasionally until the squash caramelizes (takes on a light golden color).
Now add the butter, onion, leek and celery, and cook 5 minutes until the onions look translucent and become fragrant.
Season with salt and pepper.
Add the chicken stock and bring to a simmer for 5 minutes until the stock reduces by half and the squash is tender.
Check the squash by sticking a fork in one piece — you want it to be just cooked through so it holds its shape, and not mushy.
Finally, add the kabocha squash purée, chopped sage, parsley and chive; stir until fully incorporated and re-season with salt and pepper.
Keep warm or serve immediately.
* Delicata squash has a green striped exterior and a fleshy, orange inside.
You can substitute it with other local squash in your area, like carnival, acorn or pumpkin.
** You can substitute kabocha squash purée with canned pumpkin purée or sweet potato purée.
Kabocha Squash PuréePre-heat oven to 350 degrees F.
Wash and dry the whole squash, rub olive oil all over the squash and season with salt and pepper.
Place squash on a sheet pan or ovenproof rack and roast for 1 hour or until tender (you can check this by sticking a small knife into the side of the squash; it should slide in with little resistance.)
When tender remove from oven and let fully cool (this could take an hour or so.)
Cut the top off the squash and scoop out the seeds.
Now scoop out the remaining flesh and purée in a food processor with 2 tablespoons butter, season with salt and white pepper, keep cool.
Reserve the shell of the squash to serve the stuffing in.
If you do not have a food processor, use a fork or a potato masher to make the purée.
