The Savory Pancetta and Mushroom Stuffed Acorn Squash are perfect either as a hearty dinner or a versatile appetizer. It is vibrant and has a diverse flavor that’s pleasing to the palate. The dish offers quite a variety of texture and flavors that excites you with every bite!
If you’ve been on this page for a while, you’ll know that I love me a good squash. I usually go with Spaghetti Squash because of how easy it is. But this Stuffed Acorn Squash recipe might just be my new favorite! I had fun making this and you already know the little ones enjoyed helping me in stuffing the squashes. 😉
How Do You Prepare Acorn Squash For Baking?
Acorn squash is known to have quite a tough rind when they’re properly ripe. Thus, cutting them can be intimidating. So, here’s the best way to cut Acorn squash while keeping all my fingers intact:
- First, you want to set up your cutting station. Place a cutting board in a flat surface, put a damp kitchen towel underneath the board to make sure it stays in place while you’re working on the squash.
- Place another clean, damp kitchen towel on the chopping board. Put the lower half of the towel under the squash then use the other half to hold it down. This is to keep the squash from rolling around while you’re cutting it.
- Get a large, sturdy knife. Cut the pointy tip off the squash to create a flat bottom. Then do the same on the other end where the stem used to be. Make sure not to cut too much that it gets to its hollow part.
- Next, use the pointy tip of the knife to make an incision in the middle of the squash. Then use this to insert your knife and cut around the squash. If you’re having trouble putting all the way through, wiggle it to loosen the halves then try to carefully pull it apart with your hands.
- Lastly, use a spoon to scoop the seeds and innards of the squash and make space for the stuffing.
Savory Pancetta and Mushroom Stuffed Acorn Squash
The crispy pancetta complementing the tender Portobello mushrooms make my taste buds very happy. Each stuffed acorn is bursting with flavor and texture guaranteed to make you want more!
Ingredients
- 3 ripe acorn squash
- ¼ teaspoon of sea salt
- ¼ teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 4-ounce pancetta, diced
- 4 cloves garlic, finely minced
- ½ yellow onion, thinly sliced
- 1½ pounds Portobello mushrooms, roughly chopped
- ¼ cup dry red wine
- 1 1/2 tablespoons fresh sage, finely chopped
- 1 cup green lentils, cooked
- ¼ cup walnuts, roughly chopped
- 1/3 cup dates, roughly chopped
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Place the oven rack in the middle of the oven and preheat it to 400° F. Get a large baking sheet and spray it with non-stick cooking spray. Set aside until ready to use.
- Transfer the acorn squash halves with the hollow side up on the greased baking sheet. Brush each squash’s edges with extra virgin olive oil and sprinkle with salt and pepper. Then place the baking sheet in the preheated oven to roast. After 40 minutes check if the squash is already fork-tender, cook for a few more minutes if needed.
- While waiting for the squash, pour 2 tablespoons of extra virgin olive oil in a large nonstick skillet on medium heat. Sauté the minced garlic and pancetta for about 2 to 3 minutes until they’re light brown.
- Toss in the Portobello mushrooms and stir from time to time for about 4 to 5 minutes or just until they start to brown. Then stir in the sliced onions and cook for 3 to 4 minutes more.
- Pour in the dry red wine and add the sage and lentils. Stir occasionally for 8 to 10 minutes or until it thickens. Then take the skillet off the stove and mix the dates and walnuts with the mushrooms. Adjust the seasoning, if needed.
- Once the squash is ready, take it out of the oven and let it cool for a few minutes. Then fill each roasted half with your mushroom stuffing. Top with grated Parmesan cheese.
- Place the stuffed squash halves into the oven for 5 to 10 minutes more or just until the cheese has melted. Then take them out of the oven and serve while still warm. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 188mgCarbohydrates: 36gFiber: 11gSugar: 9gProtein: 12g
This Savory Pancetta and Mushroom Stuffed Acorn Squash is a great dish that everybody loves. It makes for a good conversation starter too. It’s easily customizable so make it your own and have fun with it. Try it out and let me know what you think. Much love, ciao! ♥
