Acorn squash stuffed with pancetta, quinoa and walnuts
By chezus
Ingredients
- 4 small acorn squash
- 1/2 cup pancetta, diced
- 1 medium shallot, finely minced
- 12 sage leaves, finely minced
- 2 1/2 cups quinoa, precooked
- 1 cup walnuts, toasted and broken into small pieces
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
Details
Adapted from chezus.com
Preparation
Step 1
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.
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