James' Vegetarian Stuffing

4 acorn squash, cut in half lengthwise and the seeds removed
3 tablespoons of extra-virgin oil
Kosher salt and pepper
3 tablespoons of butter
1 ½ cups of celery diced
2 leeks diced
2 apples, peeled and diced. 
8-10 ounces of day-old bread with crusts removed and diced into about 6 cups.
7 ounces of cooked chestnuts (optional)
½ cup finely chopped thyme
1/3 cup of heavy cream
1/3 cup of veggie broth

Preheat your oven to 350°.
Brush the sides of the acorn squash with the olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and cook until tender. Time varies by size, but start checking them around the 20 minute mark.
Now, in a large skillet, melt your butter in 3 tablespoons of extra-virgin olive oil. Add celery, leeks ,and a generous pinch of salt and pepper. Cook over medium heat until tender, about 8 minutes (stirring occasionally).
Now add your apples and thyme and cook on moderately high heat until the chestnuts, cream, stock, and parsley. Toss well. Season to taste with salt and pepper.
Turn the acorn squash cut-side-up and spoon your newly created stuffing into the cavities. Bake until the acorn squash is completely tender and your stuffing has turned a golden brown. (This usually takes about 20 minutes.)