Roasted Acorn Squash with Maple-Bacon Drizzle

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

Ingredients

  • 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

Directions

  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.
You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS