Acorn squash halves are stuffed with portobello mushrooms, crisp pancetta, sweet dates, crunchy walnuts, and lentils. Aromatic sage delivers remarkable, yet diverse, flavor to every bite. A wonderful addition to your traditional holiday meal.
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Welcome to My Kitchen Serenity! It’s about that time of year to start thinking about Thanksgiving and Christmas meals. This recipe can be served as a light meal or a side dish. For me, the holiday side dishes are the main attractions. There seems to be something special about those holiday dishes that we don’t usually eat during the other months of the year!
Acorn squash is perfect for roasting in the oven. Roasting it brings out the flavor and creates a smooth, creamy texture of the flesh. After roasting is when you fill it with these delectable ingredients. I love how the creaminess of the squash meets the crunchiness of the walnuts and crispy pancetta. Delicious!
Acorn squash is a winter squash, and like many other varieties in the squash family, is quite healthy. It’s a good source of Vitamin C, potassium, fiber, and much more!
Ingredients for Stuffed Acorn Squash
please scroll down to the recipe card for detailed ingredient information
Extra virgin olive oil
Dry red wine
Sea salt and black pepper
How to Make Stuffed Acorn Squash
Please see the recipe card for step by step directions.
- Roast the squash in the oven for about 40 minutes.
- Saute garlic and pancetta in saute pan.
- Add chopped mushrooms, then sliced onions.
- Stir in cooked green lentils, sage, and red wine.
- Stir in chopped dates and toasted walnuts.
- Remove squash from oven and fill each squash half with mixture.
- Sprinkle with cheese. Place in oven to melt cheese.
- Eat. Enjoy.
How to Cook Dried Green Lentils
If you can’t find canned lentils, use the dried lentils. If using dried lentils, rinse them very well. Place 1 cup lentils and 2 cups of water in sauce pan. Bring to a gentle boil and cook uncovered for about 20-30 minutes or until tender. Add additional water if needed during cooking. Drain for this recipe.
Can you Eat Acorn Squash Seeds
Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.
What is Acorn Squash
I never ate acorn squash until I was grown, and now I love it. What I love about them is how creamy they become when you bake them. Acorn squash has a natural nutty and slightly sweet flavor, and the flavors can be as versatile as you make them. Sweet, savory, or both. Their outer skin is hard so you’ll need a sharp knife to cut them in half.
Do You Eat the Skin of an Acorn Squash?
Yes, you can eat the skin of acorn squash! You can eat the skin of most squash, although I would not recommend eating the skin of spaghetti squash as it’s quite hard and tough to chew.
More Squash Recipes
Store leftovers in airtight containers for up to 3 days. I like to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. Available now on Amazon.
Stuffed Acorn Squash Recipe
- Sharp kitchen knife
- large baking dish
- large skillet
- measuring cup(s)
- measuring spoons
- 3 acorn squash, cut in half and seeds removed
- 3 Tbsp extra virgin olive oil, divided
- 3-4 cloves garlic, finely minced
- 4 oz pancetta, diced
- 1-1/2 lbs Portobello mushrooms, roughly chopped
- 1/2 medium yellow onion, thinly sliced
- 1 cup green lentils, cooked canned or dried (see notes)
- 1-1/2 Tbsp fresh sage, finely chopped
- 1/4 cup dry red wine
- 1/3 cup dates, roughly chopped
- 1/4 cup walnuts, chopped
- 1/4 cup Parmesan cheese, freshly grated
- Sea salt and pepper to taste
- Position oven rack to center position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.
- Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.
- Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.
- Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.
- When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.
- Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately.
If you try this recipe, let me know. I’d love to hear from you!