Stuffed Acorn Squash with Pancetta and Nutmeg

Stuffed Acorn Squash with Pancetta and Nutmeg

Serves 4

Ingredients

• 2 Acorn Squash
• 2 Delicata Squash (or another squash that will yield approximately 4 cups of squash cubes)
• 2 Granny Smith Apples
• 1/2 teaspoon Nutmeg
• Olive Oil
• 3/4 cup chopped Pancetta
• 1 Red Onion, diced
• 2 teaspoons chopped fresh Rosemary
• Salt and Pepper to taste

Instructions

• Preheat oven to 450'
• Cut squash and apple into approximate 1 inch cubes.
• Spritz with olive oil or put some olive oil (1 tablespoon) in bag and toss cubed squash and apple to coat lightly in olive oil
• Place on a baking sheet and sprinkle with nutmeg
• Slice Acorn Squash in half and place cut side up on tray with cubed squash and apple. The thickness of the acorn squash and the cubed vegetables is about the same, so they cook rather evenly.
• Roast for 45 minutes until squash is tender. If your cubes are cooking quicker than your half acorn remove them sooner. You can warm them back up with the sauteed pancetta if they get cold
• While squash is roasting, put 1 tablespoon of olive oil in skillet, heat to medium and add pancetta and onion and sautee until pancetta is cooked and onions are tender
• Add rosemary and set aside.
• Once squash is cooked, toss the cooked squash and apples with the pancetta/apple mixture and fill the hot acorn squash halves.
• Adjust salt and pepper to taste.
• Serve immediately.

Pics and printable recipe available at: Nourish and Nestle

bon appetit