Stuffed Acorn Squash With Pancetta Recipes

STUFFED ACORN SQUASH WITH PANCETTA

Steps:

• preheat oven to 375 . line jelly roll pan with foil.
• On a large microwave safe plate arrange squash cut side down.
• Micro wave on high for 10 minutes or until knife pierces the skin easily.
• Meanwhile in a skillet heat oil and add pancetta cook until brown and crisp 3-4 minutes.
• Use a slotted spoon to transfer to paper towels to drain,.
• Leave pan on heat and add onions, celery.pepper,redpepper flakes and salt.
• Cook for 3-4 minutes until vegetables are browned and tender stirring often.
• In a small cup mash 1/4 cup of the white beans with water.
• In the frying pan add the beans both mashed and the whole beans,pancetta,2 tsp pine nuts and half the basil.
• Place the squash cut side up on the jelly roll pan and devide the filling between the squash, pressing firmly, making a mound in the middle.
• Cover with foil and cook for 15 minutes then remove foil and cook another 5 minute '.
• Serve with remaining pine nuts and basil.

BAKED STUFFED ACORN SQUASH

Steps:

• Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
• Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
• Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.