• 4servings
  • 55minutes
  • 350calories

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Ingredients Jump to Instructions ↓

  1. 2 (1 1/2 pounds each) acorn squash , each cut in half and seeded

  2. 1 teaspoon(s) olive oil

  3. 2 ounce(s) pancetta , finely chopped

  4. 1 small (4 to 6 ounces) onion , finely chopped

  5. 2 large stalks celery , finely chopped

  6. 1/8 teaspoon(s) crushed red pepper

  7. Salt

  8. Pepper

  9. 1 1/2 cup(s) cooked white kidney (cannellini) beans , or 1 can (15 ounces) low-sodium white kidney (cannellini) beans

  10. 1/4 cup(s) water

  11. 1 package(s) (7.4 ounces) heat-and-serve precooked wild rice , do not heat

  12. 4 teaspoon(s) (pignoli) pine nuts

  13. 1/2 cup(s) packed fresh basil leaves , thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil. On large microwave-safe plate, arrange squash halves in single layer, cut sides down. Microwave on High 9 to 11 minutes or until knife pierces flesh easily.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high until hot. Add pancetta and cook 3 to 4 minutes or until browned and crisp, stirring frequently. With slotted spoon, transfer to paper towels to drain; do not remove skillet from heat. To drippings in skillet, add onion, celery, crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until vegetables are tender and golden brown, stirring frequently. Remove from heat. In small bowl, mash 1/4 cup beans with water. Into vegetables in skillet, stir rice, mashed beans, whole beans, pancetta, 2 teaspoons pine nuts, and half of basil.

  3. On prepared jelly-roll pan, arrange squash halves in single layer, cut side up. Divide bean mixture among squash cavities, pressing firmly into cavities and mounding on top. Cover pan with foil. Bake 15 minutes. Uncover and bake 5 to 7 minutes longer or until squash and vegetables are golden on top. Garnish with remaining pine nuts and basil.


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