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Acorn Squash Apples and Pancetta

Acorn Squash with Apples and Pancetta
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Acorn Squash Apples and Pancetta is a perfect blend of fall flavors – both savory and sweet. 

Acorn squash is such a seasonal beauty. No better way to eat it than to stuff it with another seasonal beauty – Apples! Delicious and easy, sweet and creamy, this recipe will put acorn squash on your winter rotation!

It took me until my adult years to really appreciate winter squash. As a kid, I just thought they were the equivalent of gourds you used for decoration at Halloween. But I have found that the older I get, the more I appreciate the veggies that come into season in the fall. Somehow they seem more savory than the sping and summer harvest. Maybe that is because the weather has cooled and we look to warm food to warm us up from the inside.

Roasted Butternut and Cauliflower Soup

Welcome Fall Harvest Salad

Welcome Fall Harvest Salad.

Need more winter squash recipes? Try Roasted Butternut and Cauliflower Soup! And if you are looking to cook once and eat twice this week, check out the Welcome Fall Harvest Salad, which takes advantage of early week leftovers for a late week salad suitable as a main dish.

 

Acorn Squash with Apples and Pancetta
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Acorn Squash with Apples and Pancetta

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizers & Sides, Main Dishes
Servings: 4 people
Author: Cynthia Rusincovitch

Ingredients

  • 2 acorn squash, halved and seeds removed
  • 3-4 apples, cored, peeled and diced
  • 8 oz uncured pancetta, diced small
  • 2 tbsp butter
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup walnuts, chopped
  • 1/3 cup 100% pure maple syrup

Instructions

  • Preheat oven to 400 degrees. Split squash in half and remove seeds with a sturdy spoon. Place squash cut side down in a casserole dish. Fill halfway with water and cover tightly with foil. Place squash in the oven and cook for 45-50 minutes, or until the squash is fork tender.
  • While squash is cooking, met butter in a large saute pan. Add pancetta and cook until browned. Add diced apples, walnuts, and maple syrup and cook until apples release their juices then reduce.
  • When squash is finished cooking, remove from casserole dish and turn cut side up in a baking dish or on a sheet pan. Fill the hollows of the squash with the apple mixture. Top with cheddar cheese and place back under the broiler until the cheese is melted and bubbly, about 5 minutes.
  • Enjoy! By the way, be bold and try eating the skin! You will be pleased to find out the water bath softens the skin so that you can eat it with no problems!

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About Cynthia Rusincovitch

Cynthia is a writer, photographer, and recipe developer. She was in corporate marketing for 15 years before leaving it to focus on family. She started blogging as a way to nourish the desire to work while balancing the joys and duties that come with having more kids than hands. She is married to an aerospace engineer who likes to man the grill and has 3 daughters - a teenager and two toddlers. Follow her on Facebook, Instagram and Twitter, and Pinterest.

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