Stuffed Acorn Squash With Pancetta |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was in a Good Housekeeping book and I was looking for something different to have at suppertime. Ingredients:
2 acorn squash, cut in half and seeded |
1 teaspoon olive oil |
2 ounces pancetta, finely chopped |
1 onion, finely chopped |
2 stalks celery, finely chopped |
1/8 teaspoon crushed red pepper flakes |
salt and pepper |
15 ounces white kidney beans, rinsed and drained |
1/4 cup water |
7 1/2 ounces of heat and serve rice (do not heat) |
4 teaspoons pine nuts |
1/2 cup basil leaves, thinly sliced |
Directions:
1. preheat oven to 375 . line jelly roll pan with foil.
2. On a large microwave safe plate arrange squash cut side down.
3. Micro wave on high for 10 minutes or until knife pierces the skin easily.
4. Meanwhile in a skillet heat oil and add pancetta cook until brown and crisp 3-4 minutes.
5. Use a slotted spoon to transfer to paper towels to drain,.
6. Leave pan on heat and add onions, celery.pepper,redpepper flakes and salt.
7. Cook for 3-4 minutes until vegetables are browned and tender stirring often.
8. In a small cup mash 1/4 cup of the white beans with water.
9. In the frying pan add the beans both mashed and the whole beans,pancetta,2 tsp pine nuts and half the basil.
10. 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.
11. Cover with foil and cook for 15 minutes then remove foil and cook another 5 minute '.
12. Serve with remaining pine nuts and basil.
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