Roasted Squash With Cornbread, Sage and Chestnut Stuffing

• 6 round medium-size squashes
• Salt and freshly ground black pepper
• 5 cups vegetable stock
• 4 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup finely diced celery
• 2 1/2 cups finely diced carrot
• 6 cloves garlic, peeled and minced
• 13 teaspoon celery seed
• 1/2 teaspoon caraway seed
• 13 teaspoon nutmeg
• 2 tablespoons dry sherry
• 4 cups toasted crumbled corn bread
• 1 cup shelled roasted chestnuts, crumbled into large pieces
• 2 tablespoons minced fresh sage
• 2 leeks, white and light green parts only, in 1/2-inch-thick slices
• 1 cup chopped portobello mushrooms
• 1/2 pound smoked tempeh or tofu, in cubes
• 1/2 teaspoon dried thyme
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon ground juniper berries
• 2 bay leaves
• 1 cup apple cider
• 1 1/2 cups finely diced parsnips
• 2 cups diced butternut squash
• 2 tablespoons Dijon mustard

1. Heat oven to 400 degrees.
2. Slice 1 1/2 inches off tops of squashes, and set them aside.
3. Scoop out, and discard seeds and pith.
4. Sprinkle cavities with salt and pepper to taste.
5. Place squashes cut sides down in a large baking dish.
6. Pour in 2 cups stock and enough water for liquid to be 1/3 to 1/2 inch deep.
7. Cover tightly with foil.
8. On a baking sheet with rim, place squash tops cut side down, and add just enough water to cover bottom of pan.
9. Bake until squashes are slightly soft when squeezed and flesh is fork-tender, 30 to 40 minutes.
10. Tops can be baked as long or until very lightly browned.
11. Remove from heat, and allow to cool.
12. (May be covered, and refrigerated up to 24 hours.)
13. Heat oven to 350 degrees.
14. Reheat squashes and tops for 10 minutes.
15. Place squashes on plate, fill with stuffing and top with ragout.
16. Lean tops against squashes and serve.

squashes, salt, vegetable stock, extra virgin olive oil, yellow onion, celery, carrot, garlic, celery, caraway seed, nutmeg, sherry, corn bread, chestnuts, fresh sage, leeks, portobello mushrooms, thyme, fresh rosemary, ground juniper berries, bay leaves, apple cider, parsnips, butternut squash, mustard

Taken from cooking.nytimes.com/recipes/547 (may not work)