How to Cook Acorn Squash With Maple-Bacon Drizzle

Name: How to Cook 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 lbs); 1/4 c. butter, melted; 2 tbsp. dark brown sugar; 1 tsp. kosher salt; 1/2 tsp. black pepper; 5 bacon slices, chopped; 1 tbsp. chopped rosemary leaves; 1/2 c. maple syrup; 2 tbsp. red wine vinegar; fresh rosemary and freshly ground black pepper

Because bacon can make just about anything taste even better.

By Heather Finn and The Good Housekeeping Test KitchenPublished: Nov 21, 2018

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

50 mins

Jump to recipe

Fact: Virtually everything tastes better with a little bit of bacon, and acorn squash is no exception. The GH Test Kitchen's twist on the classic fall side dish features hearty roasted acorn squash topped with a satisfyingly sweet maple-bacon drizzle — yes, our mouths are watering just thinking about it.

Whether you're adding this recipe to your Thanksgiving menu or cooking it up to pair with a low-key autumn dinner, take note of these expert tips before you get roasting:

Find the perfect squash. When you're at the grocery store, look out for an acorn squash that feels surprisingly heavy for its size. If it seems too light, that means the seeds have started to dry out and the meat of the squash will be stringy.
Save the excess bacon fat for later. No need to let this tasty stuff go to waste: When you're done frying up the bacon in step 7, use a spoon to transfer the excess grease from your pan into a ramekin. Store the covered dish in your refrigerator, and pull it back out when you want to add a pop of flavor to a stir-fry or scrambled eggs.
Make it vegetarian. Feeding a crowd with dietary restrictions? This recipe is just as good when you skip the bacon.

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Ingredients

2
large acorn squash (about 4 lbs)
1/4 cup
butter, melted
2 Tbsp.
dark brown sugar
1 tsp.
kosher salt
1/2 tsp.
black pepper
5
bacon slices, chopped
1 Tbsp.
chopped rosemary leaves
1/2 cup
maple syrup
2 Tbsp.
red wine vinegar
fresh rosemary and freshly ground black pepper

Directions

1. Step 1Line 2 baking sheets with parchment paper.
2. Step 2Cut each acorn squash in half and scoop out seeds. Cut each half into 1-inch-wide wedges. In a bowl, combine butter, brown sugar, and salt. Add squash to butter mixture; toss to combine.
3. Step 3Arrange squash on baking sheets in single layer. Bake 20 minutes at 400°F. Turn squash over, and bake 10 more minutes or until tender.
4. Step 4Meanwhile, sprinkle bacon with black pepper, then sauté in a nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon onto a paper towel-lined plate. Drain drippings, reserving 1 tbsp. in skillet.
5. Step 5Cook rosemary in hot drippings for 1 minute. Stir in syrup, then stir in vinegar. Cook, stirring often, for 5 minutes or until reduced by almost half.
6. Step 6Arrange squash on a serving platter. Drizzle with warm maple mixture and crumble reserved bacon over squash. Sprinkle with additional rosemary sprigs and pepper.