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!
2 acorn squash
1/2 lb bacon ( I use beef bacon but I’m sure pork would work)
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…)
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.
My husband, like many, loves bacon. We limit our pork consumption, so we do beef bacon. I personally prefer it anyway. It is delicious. I didn’t like pork bacon much growing up, but this stuff is great. We get ours from Creswick Farms. Since we are on a tight budget lately we only get it once a month, but boy is it worth every cent. This month husband wanted it in an egg based dish, so I put it in a scrambled egg skillet with tomato and some fresh herbs that were surplus from my Mother-in-law’s garden. It was a very easy and low maintenance meal. If you add a side salad this could serve three, or 4 if two of them were small children. The measurements are approximate, as I just threw stuff together and eye-balled it. I don’t have those handy looking herb scissors, so I just ripped up the herbs by hand. Make sure you pre-cook the bacon!
1/2 pound beef bacon, cooked and chopped
7-8 pastured eggs
1/3-1/2 cup snipped fresh herbs (I used a combo of basil, parsley, and oregano)
1 medium sized tomato, diced
1 tbs coconut oil
salt and pepper to taste
In a large skillet on medium heat warm your coconut oil to grease your pan. Break your eggs in a bowl and beat them until the yolks and whites are fully combined. Pour your eggs into your skillet. After about 4 minutes or so stir your eggs with a spatula scraping the bottom of the pan and breaking the cooked egg up into chunks. When the eggs are half-cooked add your bacon and tomato. Continue to cook until the eggs are at your desired done-ness, stirring and scraping occasionally. (My husband likes his eggs runnier than I do, so this is a point of debate for us.) Remove the skillet from the heat. Mix in your herbs and serve immediately.
Other possible add ins are chives, onion, or spinach. However it was great just the way it was. There’s something appealing about a simple dish with just a few flavors that intermingle well. I hope you enjoy!