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!
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, … Read more