Acorn Squash
10 min
1 hr 10 min


3 medium acorn squash , cut in half

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

  1. STEP 1

    Heat oven 375°F.

  2. 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.

  3. 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.

  4. STEP 4

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

  5. STEP 5

    Divide mixture evenly among baked squash.


27Fat (mg)
120Cholesterol (mg)
700Sodium (mg)
44Carbohydrates (g)
1Dietary Fiber
24Protein (g)


Explore reviews from
our online community

  October 18, 2011

I downsized this for two by using one squash and two boneless pork chops, and added about a tablespoon of orange juice to each squash half before baking. I added one small diced apple to the pork and vegetables towards the end, and since I had no orange zest, I deglazed the pan with orange juice. I used whole grain whole wheat instead of rye. My son gave it a "Super Epic" rating :)

— says Jennifer
  November 01, 2008

This was very good and easy to make. As a single, I made only one squash and had left overs for another meal. The rye bread made it I think!

— says EDIE
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