Acorn Squash

Name: Acorn Squash
Prep time: 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 3 medium acorn squash, cut in half horizontally (not through stem end), seeded; 1/2 cup water; 1 teaspoon salt; 3/4 teaspoon pepper; 1/2 cup Land O Lakes® Butter; 3/4 pound pork tenderloin, cut into 2x1/2-inch strips; 1 large (1 cup) onion, chopped; 2 ribs (1 cup) celery, sliced 1/4-inch; 1/2 teaspoon dried marjoram leaves; 1/2 teaspoon dried thyme leaves; 2 cups cubed 1-inch rye bread; 1 tablespoon freshly grated orange zest

Flavorful pork served in an acorn squash.

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10 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

3 medium acorn squash, cut in half horizontally (not through stem end), seeded

¹/₂ cup water

1 teaspoon salt

³/₄ teaspoon pepper

¹/₂ cup Land O Lakes® Butter

³/₄ pound pork tenderloin, cut into 2x1/2-inch strips

1 large (1 cup) onion, chopped

2 ribs (1 cup) celery, sliced 1/4-inch

¹/₂ teaspoon dried marjoram leaves

¹/₂ teaspoon dried thyme leaves

2 cups cubed 1-inch rye bread

1 tablespoon freshly grated orange zest

How to make

STEP 1

Heat oven 375°F.
STEP 2

Place squash, cut-side up, in 13x9-inch baking pan; pour water in bottom of pan to 1/4 inch. Cover; bake 45-50 minutes or until fork tender. Remove from oven; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
STEP 3

Melt butter in 10-inch skillet until sizzling; add all remaining ingredients except rye bread and orange zest. Cook over medium-high heat, stirring occasionally, 10-15 minutes or until pork is no longer pink.
STEP 4

Stir in rye bread and orange zest. Continue cooking, stirring occasionally, 3-4 minutes or until heated through.
STEP 5

Divide mixture evenly among baked squash.