Portobello and Sage-Stuffed Acorn Squash Recipe
This protein-packed stuffed acorn squash provides a healthy and tasty alternative to traditional holiday side dishes. Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring fabulous, yet diverse, flavor to every bite. As an added bonus, the lentils and walnuts make it more filling, so maybe you’ll be able to stop at just one piece of pumpkin pie this holiday season!
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.
Remember, 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. Waste Not, Want Not!
American
Main Course, Dinner Recipe
6 People
20 mins
50 mins
1 hr, 10 mins
Equipment Needed
Ingredients
Ingredients
1/2 Medium of Yellow Onion, Thinly Sliced
Instructions
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Get CookingPosition oven rack to the center position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.
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Prepare the BasePlace the acorn squash halves cut side up in the prepared baking dish and brush the cut edges with one tablespoon of olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in preheated oven and roast for 40 minutes, or until the squash is fork-tender.
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Heat up the SkilletWhile 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.
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Add the GoodiesAdd 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.
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Now for the Wine!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.
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Pull the SquashWhen ready, remove the cooked squash from the oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.
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Sit Back and Have a Glass of WineReturn 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. Enjoy!
