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Acorn Squash
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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

  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.

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