Roasted Acorn Squash with Maple-Bacon Drizzle

Name: Roasted Acorn Squash with Maple-Bacon Drizzle
Prep time: 20 min
Total time: 50 min
Yield: 8 - 10 serving(s)
Ingredients: 2 large acorn squash (about 4 pounds), seeded and sliced into 1-inch wedges; 1/4 c. butter, melted; 2 tbsp. dark brown sugar; 1 tsp. kosher salt; 5 black pepper bacon slices, chopped; 1 tbsp. chopped rosemary leaves; 1/2 c. maple syrup; 2 tbsp. red wine vinegar; Fresh rosemary leaves and freshly ground pepper

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

4.6

5 Ratings

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roasted acorn squash with maple bacon drizzle

Johnny Miller

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

50 mins

This hearty side dish is a delicious way to add great veggies to your meal. Not to mention you that can never go wrong with bacon.

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Ingredients

2 large acorn squash (about 4 pounds), seeded and sliced into 1-inch wedges
1/4 cup butter, melted
2 Tbsp. dark brown sugar
1 tsp. kosher salt
5 black pepper bacon slices, chopped
1 Tbsp. chopped rosemary leaves
1/2 cup maple syrup
2 Tbsp. red wine vinegar
Fresh rosemary leaves and freshly ground pepper

Directions

1. Step 1Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
2. Step 2Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
3. Step 3Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.