Preheat oven to 400 degrees F (200 degrees C).
Quinoa (1 cup)
according to package's instructions if you haven't already.
Parmesan Cheese (1/2 cup)
. Chiffonade the
Sage Leaves (4)
. Peel and dice the
. Dice the
Pancetta (1 slice)
and chop the
Fresh Thyme Leaves (1/2 Tbsp)
Acorn Squash (1)
half lengthwise. Scoop out the seeds and discard. Set the cut side down on a cutting board. Halve it again lengthwise. Place on a roasting pan and coat each with
Olive Oil (1/2 Tbsp)
In a mortar and pestle, grind together the whole
Whole Coriander Seeds (1 tsp)
Fennel Seeds (1 tsp)
Mix in the
Kosher Salt (1/2 tsp)
Brown Sugar (1 Tbsp)
Stir to combine. Sprinkle the spice blend evenly over squash. Bake 20 minutes.
Meanwhile, heat remaining
Olive Oil (1 Tbsp)
in a small skillet over medium high heat. Add pancetta and cook until browned, stirring occasionally. Using a slotted spoon, transfer pancetta to a folded paper towel to drain.
Add sage and thyme to pan and cook until crispy, 1-2 minutes. Reserve fat in the pan and transfer herbs to the same paper towel as the pancetta. Add the diced apple to the pan and cook over medium high heat until softened, 2-3 minutes.
In a medium bowl, combine cooked quinoa, pancetta, herbs, Apple and
Parmesan Cheese (1/4 cup)
. Toss to combine. Fill acorn squash with quinoa stuffing. If stuffing seems dry, drizzle extra olive oil over the squash boats.
Heat in oven for 10-12 minutes, until cooked through. Serve.