Creamy goat cheese melted over stuffed acorn squash creates a luscious, hearty and healthy entree. Switch up your greens, add in ground beef, turkey or sausage.
The dates are a fun sweetness against the pancetta… think bacon wrapped dates! Get creative and let me know how it goes!
Pecan, Pancetta and Date Stuffed Acorn Squash
1 acorn squash
2 oz pancetta or bacon
1/4 small red onion, chopped
1 celery stalk, chopped
1 large Swiss chard, stalk chopped & leaves torn
1/2 small apple, chopped
handful of chopped dates (or dried cherries)
handful of pecans
3-4 fresh sage leaves
1-2 oz goat cheese
pink salt and fresh black pepper to taste
Heat oven to 400 degrees. Slice the squash in half, scoop out the seeds. Rub the skins with a little olive oil, salt and pepper. Place on a sheet pan and roast 20-40 minutes until desired texture is reached.
Cook the pancetta over medium heat, stopping before it gets too crispy. Add in the chopped onion, celery and Swiss chard stalk. A few pinches of salt and toss well. Let cook just about 5 minutes to soften.
Add in the apple, dates, pecans, Swiss chard leaves and sage – simmer just to wilt the greens.
Remove the squash from the oven, fill with the stuffing. Crumble the goat cheese over the top. Place back in the oven to melt the cheese.
For an extra drizzle- try this with my Fig Balsamic Vinaigrette.