Stuffed Acorn Squash Recipe
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.
Servings 6
Equipment
- Sharp kitchen knife
- large baking dish
- large skillet
- measuring cup(s)
- measuring spoons
Ingredients
- 3 acorn squash, cut in half and seeds removed
- 3 tablespoon extra virgin olive oil, divided
- 3-4 cloves garlic, finely minced
- 4 oz pancetta, diced
- 1-½ lbs Portobello mushrooms, roughly chopped
- ½ medium yellow onion, thinly sliced
- 1 cup green lentils, cooked canned or dried (see notes)
- 1-½ tablespoon fresh 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 and pepper to taste
Instructions
- 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.
Notes
If you can't find canned lentils, use the dried lentils. If using dried lentils, rinse them 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 to use for this recipe.
Store leftovers in airtight containers for up to 3 days.