1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.