Bacon Harvest Squash

So my husband asked if we could have bacon in our supper tonight, but none of our usual dishes with it sounded like the right fit.  I’ve been wanting something with fall flavors and thought squash would be a good match with it.  After some google searches for inspiration I came up with this recipe.  I knew it was a hit when it elicited the eye roll AND the happy chair dance from husband. I’d include a picture, but we ate it too fast.  I’ll see if I can’t make it photogenic next time!

Ingredients:

2 acorn squash
1/2 lb bacon ( I use beef bacon but I’m sure pork would work)
1 apple
1 rib celery
1/2 c walnuts (pecans or almonds could substitute well)
1/2 c cranberries
1/8 c onion, diced
2 tsp sage
2-3 tsp butter, ghee, or coconut oil depending on gravity of dairy allergies
salt, pepper to taste ( I never end up measuring those…)

Directions:

First cut the squash in half and scoop out guts.  Cook cut side down in 350
degree oven for 30 minutes.  While that is baking, cook bacon until ALMOST
crispy. Dice the celery, onion and apples, chop the walnuts. Remove the
bacon from pan. Saute diced/chopped ingredients in the bacon grease until
they are just softened. Remove squash from oven when the timer beeps right
in the middle of whatever you were doing.  Let it cool before you burn
yourself. 😛 Scoop out about half the squash and put in mixing bowl. Rip up
the bacon into smallish bite sized peices and add it, the sauteed
ingredients, sage, salt and pepper to the squash.  Mix well. Spoon the stuffing
back into the squash hollows and top each half with a dollop of
butter/ghee/coconut oil.  Bake 15-20 minutes at 350.  Serve it with a side
salad or other side dish and it will Make 4 servings.

2 thoughts on “Bacon Harvest Squash

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