Candied Bacon Acorn Squash

There's something about fall that makes me crave plump-me-up get-me-cozy foods. Acorn squash is right in season and not only pretty to look at with its pretty flower outline, but, as far as squash goes, deliciously meaty, savory and sweet. This has become one of the fall staples to curl up and enjoy a bowl of, and has even become a Thanksgiving star in my family! Even my niece and nephew are asking for it this year!


Ingredients:


2 acorn squashes
4 slices bacon
2 cups brown sugar
4 Tablespoons butter
4 Tablespoons chopped walnuts
Salt and pepper, to taste

Serves 4





Supplies:


9x13" Baking Dish
Aluminum Foil
Knife
Cutting Board



Directions:


Cut just the ends off of the top and bottom of the squashes so they will sit flat in the pan. Then cut in half horizontally (between the stem and the tip). Using a large spoon or your fingers, scoop the seeds and membrane from the cavity. Line the baking dish with aluminum foil (you don't want to skip this step and have syrupy, caramelized or burnt sugar to clean up after) and place the squash in cavity side up in the pan. Cut 4 slices of bacon in half. Sprinkle the acorn squash with salt and pepper, lay the bacon across in an X and press it to the bottom of the cavity, fill each half with 1/2 cup brown sugar, 1 tablespoon of walnuts, and 1 tablespoon of butter. Pack it tightly. Bake at 375 degrees for 45 minutes until bacon is cooked through and squash is fork tender.









Tips:


If you find that you have a meatier squash or are in a hurry to cook it, place the open cavity side down on a microwave safe plate with a splash of water and microwave for about 6 to 8 minutes to soften. Cut baking time down to 30 minutes. Be sure to not cut the stem and tip ends of the squash too deeply so the juices don't run out. Serve the cooked squash in a bowl with all of the sweet and savory sauce!

To see more recipes in the From Heart to Plate Thanksgiving Guide click here.

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