Stuffed Acorn Squash Recipe with Mushroom and Pancetta
You're going to love this stuffed acorn squash recipe! It's a great side dish and such a simple squash recipe! The next time you're looking for a way to fill your squash halves, this is my favorite way to get all the fall flavors!
Servings: 8
Calories: 339kcal
Ingredients
- 3 acorn squash cut in half, seeds removed
- 3 tbs extra virgin olive oil divided
- 3-4 garlic cloves minced
- 4 oz pancetta diced
- 1 ½ lbs Portobello mushrooms roughly chopped
- ½ yellow onion thinly sliced
- 1 cup green lentils cooked
- 1 ½ tbs sage finely chopped
- ¼ cup dry red wine
- ⅓ cup dates roughly chopped
- ¼ cup walnuts chopped
- ¼ cup Parmesan cheese freshly grated
- Sea Salt black pepper to taste
Makes: 10 x 15inch rectangle
Instructions
- Position the oven rack in the center and preheat to 400°F. Spray a large (10x15) baking dish with non-stick spray or line with parchment paper and set aside.
- Place acorn squash halves, cut side up, in the prepared dish. Brush the cut edges with 1 tablespoon of olive oil and season with sea salt and black pepper. Roast on the center rack for 40 minutes or until fork-tender.
- Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta, cooking for 2-3 minutes until lightly golden brown.
- Add chopped mushrooms and cook for 4-5 minutes until they start to brown. Then add sliced onions and cook for an additional 3-4 minutes, stirring occasionally.
- Stir in green lentils, fresh sage, and red wine. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens. Remove from heat and mix in chopped dates and toasted walnuts. Season with salt and black pepper. Set aside.
- Once the squash is ready, remove it from the oven and let it cool slightly. Fill each half with the Portobello mushroom mixture and sprinkle with freshly grated Parmesan cheese.
- Return the stuffed squash to the oven for 5-10 minutes or until heated through and the cheese starts to melt. Serve immediately.
Notes
- Choose similar-sized squash: To ensure even cooking, try to select acorn squash that is roughly the same size.
- Pre-cook the lentils: If you’re using dried lentils, remember to cook them beforehand, as they take longer to soften.
- Toast the nuts: To bring out the full flavor of the walnuts, lightly toast them in a dry skillet before mixing them into the stuffing.
- Deglaze properly: To add extra flavor, scrape the brown bits from the bottom of the skillet when adding the wine.
- Shave the squash bottoms: If the acorn squash halves don’t sit flat, shave a small slice off the bottom, so they’re stable during roasting and stuffing.
- Cheese layering: To enhance the cheesy goodness, add a little Parmesan cheese inside the squash before filling it with the mixture.
- Use fresh herbs: Fresh sage will give the dish a more vibrant flavor compared to dried herbs.
Nutrition
Serving: 1Serving | Calories: 339kcal | Carbohydrates: 41g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 159mg | Potassium: 1206mg | Fiber: 12g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 4mg