Roasted Acorn Squash with Maple-Bacon Drizzle

Total Time:
Level: Moderate
Yield: 8 to 10 servings


  • 2 large acorn squash
  • ¼ c. butter
  • 2 tbsp. dark brown sugar
  • 1 tsp. Kosher salt
  • 5 black pepper bacon slices
  • 1 tbsp. chopped rosemary leaves
  • ½ c. maple syrup
  • 2 tbsp. red wine vinegar
  • fresh rosemary leaves
  • Freshly ground pepper


  1. Preheat oven to 400 degrees 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. Meanwhile, 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. Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.
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