New Jersey Chef Eric Le Vine has taken the world by storm ever since winning Chopped back in 2011. He now owns several restaurants in New Jersey and spends his time coming up with inventive dishes. So, when we got the chance to meet up with him recently, we had to know what he had up his sleeve for Thanksgiving.
“I have this great acorn squash recipe that will make the perfect side dish for Thanksgiving,” he told OMJ. “It’s easy and delicious. All prep can be done up to two days before serving however same day is always the most preferable.”
Stuffed Acorn Squash Recipe
1ea Acorn Squash
½ c Brown sugar
2 tsp Olive oil
Kosher Salt and White Pepper
½ c Brussels Sprouts, cut into quarter pieces
½ c Oyster Mushrooms, slice thin
½ c Cranberries, Dried
½ c Garlic Bulbs
½ c Chestnuts, cooked, peeled and lightly chopped
½ c Olive Oil
1c Vegetable stock
Salt and Pepper
How to Make:
1. Cut top of acorn squash, and slice bottom of squash so it is balanced and will not tip over. Scoop out seeds.
2. Combine brown sugar, oil, salt and pepper.
3. Rub inside and outside of squash with oil mixture.
4. Heat oven to 350f and cook squash on sheet pan for 20-30 minutes or until acorn squash is tender.
5. In the mean time prepare all of the other vegetables.
6. Once squash is ready, heat sauté pan with olive oil.
7. Add Brussels sprouts, garlic and mushrooms and sauté until golden brown and tender. Add Dried cranberries and chestnuts and sauté until cranberries and chestnuts are warm. Finish with vegetable stock.
8. Place acorn squash in the center of the plate. Fill with vegetable mix and sprinkle the remaining mx around