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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Yields: 8 - 10 serving(s)
Prep Time: 20 mins
Total Time: 50 mins
Ingredients
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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
Directions
- 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.
- 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.
- Step 3Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.
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