Stuffed Acorn Squash

There was a recipe for stuffed acorn squash in October Everyday Food. I was interested, but didn’t like the stuffing, so I decided to make my own.

1 acorn squash

2 ounces pancetta

1/2 cup diced sweet onion

1/4 teaspoon thyme

salt and pepper

2 cups of packed kale leaves

2 slices whole wheat bread, torn into 1 inch pieces

2 tablespoons cream

1 tablespoon chicken broth

1/4 cup shredded Gruyere or Swiss cheese

Preheat oven to 350. Cut the squash in half and scoop out seeds. Place on a baking sheet and drizzle with olive oil. Bake for an hour and 15 minutes, until the squash is soft.

Cook the pancetta. Remove it, leaving the drippings. Cook onion over medium high heat until soft and translucent (about 3-4 minutes). Add thyme, salt and pepper. Stir in kale, reduce heat to medium and cover for about 3 minutes, until kale is softened. Stir in bread, cream, broth, pancetta, and cheese and stir until combined. Stuff into squash and bake at 400 for 10 minutes until slightly browned on top.

I really liked this. I like acorn squash to begin with, but this added color and flavor to it in a big way. You don’t even realize it has kale in this (good if you have kids). The pancetta and cheese add a lot of nice flavor to it. Definitely something worth making!


9 Responses to Stuffed Acorn Squash

  1. Living Large says:

    This looks like a wonderful recipe for a cool fall night!

  2. Jane Boursaw says:

    Wow, these look really good. I love acorn squash, and it reminds me that we haven’t had any yet this fall. Time to remedy that.

  3. Merr says:

    This looks good, though I don’t cook with pancetta. I was looking for some vegetarian substitutes and think I might have found an option in a tempeh of some sort. Do you have an suggestions, or can the pancetta simply be eliminated, or replaced by another item.

  4. Alexandra says:

    I’m interested in a sub for pancetta, too. I have an organic acorn squash and a bunch of kale. Would never have thought of putting them together. Cannot wait to try!

  5. Oh, boy. I wish my acorn squash plants had produced this year. Last year, I got one tiny squash. This year … nothing.

  6. marthaandme says:

    You can just leave it out. I have not cooked with tempeh, so I can’t comment on that. You might try using a smoked cheese in it to give it that smokiness that the pancetta lends.

  7. I’m on the other side of the pancetta question–I’m thinking bacon or a smoked ham could work too–what do you think?

  8. marthaandme says:

    Either one is great in this.

  9. I’d really like to try this. It is the season. I hardly make winter squash and I don’t know why.

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