Baked Acorn Squash with Roasted Chestnut Stuffing - Roth Living

Ingredients

• 8 Tablespoons unsalted butter, at room temperature, divided
• 2 Tablespoons wholegrain mustard
• 2 Tablespoons brown sugar
• ½ teaspoon dried thyme
• 1 ¼ teaspoons balsamic vinegar
• ½ teaspoon Kosher salt
• 2 acorn squash, halved and scooped
• ½ small onion, diced
• 1 rib celery, diced
• ½ cup granny smith apples, peeled, cored and diced
• ½ cup ripe pears, peeled, cored and diced
• ½ cup chestnuts, coarsely chopped
• 1 Tablespoon sage leaves, chopped
• 2 cups stale Italian bread, cut into small cubes
• ½-1 cup vegetable broth, preferably homemade
• Kosher salt and black pepper to taste