Roasted Acorn Squash Stuffed with Chicken Salad a la Pane Rustica

I have to be completely honest. This recipe is a complete rip-off from Pane Rustica's own lunch special. When I lived in Tampa, I would stomach/brave the snobbery/plasticity that pervades South Tampa to enjoy this particular dish. So I tip my hat to the owner's of Pane, as this is a fabulous dish that can be altered to reflect the season simply by changing the style of chicken salad that you add to the squash. It is lovely filled with their current chicken salad (an olive tapenade, basil, deliciousness) or the other version which I love - a curry infused, summery chicken salad.


It is relatively healthy, as long as you keep things like mayo and other higher fat ingredients in moderation (and I always use the olive oil based mayo). To take a short-cut you can get a rotisserie chicken or just use grilled/sauteed chicken breasts.

This is how we do it....

Roasting the Squash:

• Pre-heat over to 375 degrees
• Cut acorn squash in half and scoop out the seeds
• Place face down in a glass dish with a small amount of water and cook for 25-30 minutes
• Flip acorn squash over, drizzle with a bit of EVOO, sprinkle with a seasoning if desired (garam masala? cinnamon? a small bit of brown sugar? all of the above?)
• Cook for about 20-25 minutes more until flesh is easily pierced with a knife

Chicken Salad:

• Cut pieces of chicken into small chunks (2 cups or so)
• Mix in about 2-3 tbs. mayo (or to taste)
• Add in your desired amounts of any (or all) of the following: raisins or dried cranberries, walnuts/pecans, grapes, chopped apple, small chunks of gruyere cheese (if desired), celery (and I've used pineapple before as well). Get creative and find your own unique combination!
• For spices, I sprinkle in the following to taste: a bit of sea salt, black pepper, curry powder, garam masala, and sometimes a little seasoning salt (with no MSG). 
• Mix well and chill. 

Fill each half of the acorn squash (while warm) with the chicken salad - the hot/cold combo is delicious. Serve with a side salad and some crusty french bread with a smear of seasoned goat cheese (for a more "unhealthy" version. Paired with a nice chardonnay or a sweeter reisling, this dish makes for a nice lunch or dinner. It is loaded with fiber and protein, and best of all, tastes great. 

Thanks for the inspiration Pane Rustica, and keep on doing what you do! (If you have never been to this restaurant, definitely go check it out. If you are feeling adventurous, try out their daily "Shut Up and Eat" special. It's always a delightful surprise. 

Anna Marie