If you are looking for a tasty holiday side dish look no further than this Portobello & Sage Stuffed Acorn Squash.
If you are looking for a tasty alternative to traditional holiday side dishes look no further than this Portobello & Sage Stuffed Acorn Squash.
Crisp pancetta, rich Portobello mushrooms, sweet dates, and aromatic sage bring a satisfying savoury flavour to this holiday side dish.
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.
Looking for more delicious side dishes?
Check out some of my favourites:
Garlic & Chive Mashed Cauliflower
Apple Butternut Squash Casserole with Bacon-Pecan Topping
Blackened Broccoli
Portobello & Sage Stuffed Acorn Squash
Serves: 6 | Prep time: 20 minutes | Cook time: 60-75 minutes
Ingredients:
3 acorn squash, cut in half and seeds removed
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste
Also need:
Non-stick cooking spray
Directions:
Position oven rack to centre position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.
Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on centre rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
In the meantime, 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.
Add 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.
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.
When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.
Return 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!
Portobello & Sage Stuffed Acorn Squash
Ingredients
- 3 acorn squash, cut in half and seeds removed
- 3 T. extra virgin olive oil, divided
- 3-4 cloves garlic, finely minced
- 4 oz. pancetta, diced
- 1½ lbs. Portobello mushrooms, roughly chopped
- ½ medium yellow onion, thinly sliced
- 1 c. green lentils, cooked
- 1 1/2 T. fresh sage, finely chopped
- ¼ c. dry red wine
- 1/3 c. dates, roughly chopped
- ¼ c. walnuts, chopped
- ¼ c. Parmesan cheese, freshly grated
- Sea salt and pepper to taste
Also need:
- Non-stick cooking spray
Instructions
- Position oven rack to centre position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.
- Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on centre rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.
- In the meantime, 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.
- Add 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.
- 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.
- When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.
- Return 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!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
