Stuffed Acorn Squash

rosemary side squash vegetable

Blogger Wanderlust and Wellness is sharing her delicious stuffed acorn squash recipe made with wild rice, pancetta, apples, and herbs and featuring our Rosemary Olive Oil. The flavors in this easy dinner are amazing – from the sweet acorn squash to the savory pancetta, with hints of maple and herbs like Thyme and Rosemary, this recipe is perfect for cold weather season.

A delicious stuffed acorn squash recipe made with wild rice, pancetta, apples, and herbs. The flavors in this easy dinner are amazing – from the sweet acorn squash to the savory pancetta, with hints of maple and herbs like Thyme and Rosemary, this recipe is perfect for cold weather season.

Ingredients:

  • 2 large acorn squash
  • 8 oz. diced pancetta
  • 1 cup wild rice
  • 2 Tbps. Olive Tree Rosemary Olive Oil
  • 1 Tbsp. fresh Thyme – chopped
  • Chicken broth (swap for water in rice cooking directions)
  • 1 Honeycrisp apple – cored and chopped (leave the skin on)
  • 1 Tbsp. pure maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Serving size – 4  Prep time – 15 minutes Cook time –  40 minutes

Directions: 

  • Preheat the oven to 400 degrees F.
  • Cook the rice according to package directions, except swap out the water and use the chicken broth.
  • While the rice is cooking, slice the two acorn squash in half and scoop out the seeds. Place the squash halves onto a baking sheet (as pictured above) and brush with 1 Tbsp. of the Rosemary Olive Oil and season with salt and pepper. Using a fork, score the flesh of each acorn squash half and then bake in the oven for 20 minutes.
  • Next, add the pancetta to a skillet with 1 Tbsp. of Rosemary Olive Oil and begin to cook over medium-high heat. After about 10 minutes, add in the chopped apple, fresh Thyme, and maple syrup. Continue to cook for another 10 minutes.
  • Once the rice is ready, add to the skillet with the apples and pancetta. Stir to combine.
  • When the squash has cooked for 20 minutes, remove from oven and then carefully fill each squash half with the rice and pancetta mixture.
  • Place back into the oven and bake for another 20 minutes.
  • Remove from oven and serve immediately.

                  


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