shared by followers | following
Acorn squash stuffed with pancetta, quinoa and walnuts


4 small acorn squash
½ cup pancetta, diced
1 medium shallot, finely minced
12 sage leaves, finely minced
cups quinoa, precooked
1 cup walnuts, toasted and broken into small pieces
kosher salt, to taste
black pepper, to taste
1 tablespoon olive oil
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Cut a very small portion off of the bottom of the squash, so that they can stand up in a baking pan. Then cut off about 1/4" off of the top, keeping a little hat. Scoop out of the seeds and a slight portion of the flesh. Preheat the oven to 400. Place the squash in a baking dish. Cook the quinoa according to the directions on the package. Once cooked set aside. While the quinoa is cooking toast the walnuts. Scatter the walnuts over a cookie sheet. Slide into the oven and cook for 5 minutes. Stir and then cook for another 3 minutes. Remove from the oven and let cool. Once cooled, place a clean dish towel over the nuts and lightly crush with a rolling pin. In a large frying pan over medium heat cook the pancetta until lightly browned. Add the shallot and sage leaves. Stir and cook for 3 minutes. Remove from the heat and stir in the quinoa and toasted walnuts. Season with the salt and pepper. Lightly stuff the acorn squash with the pancetta/quinoa mixture. Using a pastry brush lightly coat the outside of the acorn squash. Fill the baking dish with about 1/4" inch of water. Slide into the oven. Bake for 45 - 60 minutes. You want the squash to be slightly soft and cooked through, as well as a little golden on the tops. Remove from the oven and let set for 5 minutes. Serve. Eat.

More recipes by Denise W.

views icon 380 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In