Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
447 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 9 grams protein; 1774 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Ten cups
Preparation
- 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.
- 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.
- 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.
2 hours
Dining and Cooking