Three Squash Stuffing With Hazelnuts And Bourbon

• 1 large spaghetti squash
• 1 large butternut squash
• 2 medium acorn squash
• 1/2 cup bourbon
• 1/2 cup currants
• 1 cup hazelnuts, toasted, skinned and coarsely chopped
• 1 1/2 cups rye bread crumbs
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/4 cup chopped Italian parsley
• 4 teaspoons salt
• Freshly ground pepper to taste

1. Preheat the oven to 350 degrees.
2. Quarter all the squash, scrape out the seeds and fibers and divide between 2 large roasting pans.
3. Add enough water to each pan to make a depth of 1 inch.
4. Cover with foil and bake until soft, about 1 hour.
5. Let cool.
6. Meanwhile, warm bourbon in a saucepan, add currants and set aside.
7. Scoop flesh from butternut and acorn squash and place in a food processor.
8. Puree until smooth.
9. Scrape into a large bowl.
10. Scrape out the spaghetti squash and mix with the puree.
11. Stir in currants with the liquid, hazelnuts, bread crumbs, herbs, salt and pepper.
12. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole.
13. Roast the bird and bake the stuffing, covered, for about 30 minutes, before serving.

butternut squash, acorn squash, bourbon, currants, hazelnuts, rye bread, rosemary, fresh sage, thyme, italian parsley, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4374 (may not work)