Squash Stuffed With Vegetables

• 12 chestnuts
• 4 small carrots, about 6 ounces, scraped
• 1 turnip, about 6 ounces, peeled
• 12 brussels sprouts, about 1/4 pound
• 3 acorn squash, about 3/4 pound each
• 9 tablespoons butter
• 13 cup honey
• 1/2 cup brown sugar
• 2 1/2 cups fresh or canned chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste

1. Using a small sharp paring knife, cut around the center of each chestnut, cutting through the shell.
2. Drop the whole chestnuts into a saucepan of boiling water to cover and cook about 1 1/2 minutes.
3. Drain.
4. When cool enough to handle remove the shell and inner brown skin from each chestnut.
5. Set the kernels aside.
6. Cut the carrots into 1-inch lengths.
7. Cut the turnips into 1/2-inch-thick slices.
8. Cut the slices into 1/2-inch-thick batons.
9. Cut the batons in half.
10. Trim the carrot and turnip pieces into olive shapes.
11. There should be about 24 carrot pieces and the same number of turnip pieces.
12. Set aside.
13. Trim the brussels sprouts of tough stems and outer leaves.
14. Set aside.
15. Preheat the oven to 400 degrees.
16. Cut each squash crosswise in half.
17. For a more sophisticated look, insert a knife tip and carve up and down at a slight angle in a saw-tooth pattern.
18. Pull the halves apart.
19. Scrape out and discard the seeds and fibers from each half.
20. Cut a thin slice off the bottom of each half so that the halves will sit upright.
21. Melt 8 tablespoons of the butter in a saucepan and add the honey and brown sugar.
22. Stir until thoroughly blended.
23. Spoon an equal portion of the honey and butter mixture into each squash half.
24. Arrange the squash halves in one layer in a baking dish and pour 2 cups of the chicken broth around them.
25. Cover closely with aluminum foil.
26. Place the dish in the oven and bake about 45 minutes or until the flesh is tender.
27. Meanwhile, bring about 2 quarts of water to the boil and add salt to taste.
28. Add the carrots and cook 5 minutes.
29. Remove the carrots with a slotted spoon and put them in cold water to chill.
30. Drain and put them in a mixing bowl.
31. Add the turnips to the boiling water and cook about 4 1/2 minutes.
32. Remove the turnips with a slotted spoon and chill in cold water.
33. Drain and add them to the carrots.
34. Add the brussels sprouts to the boiling water and cook 11 minutes or until tender.
35. Remove them with a slotted spoon and put them in cold water to chill.
36. Drain and cut each sprout in half lengthwise.
37. Add them to the vegetables.
38. Heat the remaining 1 tablespoon butter in a heavy saucepan large enough to hold the chestnuts in one layer.
39. Add the chestnuts and stir so that they brown lightly on all sides.
40. Add the remaining 1/2 cup broth and cover closely.
41. Bring to the boil and cook until the broth is absorbed, about 15 minutes.
42. Remove the cooked squash from the oven and carefully pour off the liquid from the cavities into a skillet.
43. There should be about Z cup.
44. Add the cooked vegetable mixture, including the chestnuts, to the sauce.
45. Add salt and pepper and cook, stirring gently, about 10 to 12 minutes or until the sauce is thickened and the vegetables are glazed.
46. Spoon an equal portion of the mixture into each squash half and serve.

chestnuts, carrots, brussels sprouts, acorn, butter, honey, brown sugar, chicken broth, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10699 (may not work)