Stuffing-Stuffed Kabocha Squash (Vegetarian)
Ingredients:
- 4 oz. sourdough bread, torn
- One 3 to 3 1/2-pound kabocha squash, outside washed clean
- Kosher salt and pepper
- 2 TBSP unsalted butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 2 tsp thyme leaves, chopped
- 4 oz. Gruyère cheese, cut into 1/4-inch cubes
- 3/4 cup low-sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 cup flat-leaf parsley leaves, chopped
Directions:
- Heat 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.
- Using paring knife, cut around top of squash at an angle (1 1/2 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 the inside of the squash with 1/4 teaspoon salt.
- Melt butter in large skillet on medium. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 3 to 5 minutes.
- Add 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 for 1 minute. Stir in thyme and cook for 1 minute; transfer to large bowl and add bread.
- Stir 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, approximately 1 hour 30 minutes to 2 hours. Let cool 30 minutes before slicing into wedges.
- Serve & Enjoy!
