Portobello and Sage-Stuffed Acorn Squash
Stuffed acorn squash with crisp pancetta, rich Portobello mushrooms, and aromatic sage offers a healthy, protein-packed main dish for holidays or any meal. Perfectly savory and filling!
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Spoon
- Grater
- Measuring cup
- Measuring spoon
- Tongs
- Pepper mill
- Aluminum foil
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
- 1 1/2 lbs. Portobello mushrooms, roughly chopped
- 1/2 medium yellow onion, thinly sliced
- 1 c. green lentils, cooked
- 1 1/2 T. fresh sage, finely chopped
- 1/4 c. dry red wine
- 1/3 c. dates, roughly chopped
- 1/4 c. walnuts, chopped
- 1/4 c. Parmesan cheese, freshly grated
- Sea salt
- pepper
- Non-stick cooking spray
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