Stuffed Acorn Squash With Pancetta Food

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

CHEESY STUFFED ACORN SQUASH

Steps:

• Heat oven to 400°F.
• Cut squash in half and remove the seeds.
• Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
• While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
• Sauté about 4 minutes.
• Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
• Check baking squash with a fork to see if it glides through the flesh.
• Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
• NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.

ACORN SQUASH WITH SPINACH STUFFING

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

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.