I was first introduced to photographer William Brinson’s portfolio in the sneak peek of his and his wife Susan’s beautifully styled loft in New York. I particularly liked the painted wallpaper from the kitchen and their cute boxer! Since then, I’ve checked in on William’s work periodically via House of Brinson to see what he and Susan are cooking up. Given his love of food and refreshing photographic style, we couldn’t resist featuring one of his favorite cozy winter recipes for roasted acorn squash with apple chestnut stuffing. I find the colors, styling and use of light all quite Caravaggio-esque and very intriguing! These striking images make the food seem almost too beautiful to eat. — Kristina
About William: William is a still life and food photographer living in New York City with his wife, Susan, and boxer dog, Nero. He is a graduate of the Savannah College of Art and Design in Savannah, Georgia. William and Susan have a lifestyle blog, House of Brinson, which follows them through their everyday passions. William is a devout foodie, always thinking about the next meal. He enjoys photographing and cooking and collecting vintage kitchenware, specifically interesting kitchen knives.
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Acorn Squash with Apple Chestnut Stuffing
- 2 acorn squashes
- 4 cups of 1/2-inch cubed, day-old sourdough or rustic bread
- 1 cup vegetable stock
- 10–12 chestnuts roasted and roughly chopped
- 1 green apple diced
- 6 fresh sage leaves chopped
- 2 tbs. olive oil
- 1 tsp. brown sugar
- 1 small diced onion
- salt and pepper to taste
1. Preheat oven to 450 degrees.
2. Split acorn squash in half vertically and deseed. Coat the inside cavities with 1 tablespoon of olive oil and sprinkle with salt. Place the squash face down on a baking sheet and put them in the oven for about 20 minutes or until easily pierced with a knife.
3. You can prepare the chestnuts at the same time as the squash. Mark an “X” on the flat side of each chestnut with a sharp knife. Place the chestnuts on a baking sheet with the “X” facing up and add them to the oven for 20 minutes. Remove from the oven and let them cool. After the chestnuts have cooled, peel them and give them a rough chop.
4. After removing chestnuts and acorn squash from the oven, lower temperature to 350 degrees.
5. In a pan, add the rest of the olive oil, diced onion and salt. Cook onions until slightly brown. Add the diced apple and cook until tender. Then add the brown sugar and mix until combined, being careful not to let the sugar burn. Add the chestnuts and heat through then add the vegetable stock and cook for 2 minutes until everything is nice and hot.
6. In a large bowl, combine your cooked mixture with the cubed bread. Mix gently until all the bread has absorbed the liquid. Generously salt the acorn squash then spoon the stuffing into the acorn squash halves. Return them to the oven for 20 minutes or until heated through and the tops are a bit crispy. Serve and enjoy.
Why William Chose This Recipe
I love roasting just about anything. It really brings that sense of fall into the atmosphere. At this time of year, comfort food is always on my mind. With all the varieties of squash in the winter months, it’s hard to choose which to try first. Squash is great for stuffing and they really don’t have much preparation. I also love this recipe because it’s the only time of year that you can buy fresh chestnuts in the market, and the combination with the squash works so well together. A winter squash, fresh-roasted chestnuts, apples and sage embody the fall to me. Enjoy!