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Stuffed Acorn Squash with Apple, Bacon & Pine Nuts.

  • 2
    acorn squash
  • 8 slices
  • 2
    Gala apples
  • ⅔ cup
    pine nuts
  • 1 medium
    yellow onion
    black pepper
    extra virgin olive oil
    pure maple syrup
  • 1
    Preheat the oven to 450°F and place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    2 acorn squash
    2 Gala apples
  • 3
    Cut squash in half lengthwise. Scoop out seeds; discard. Slice a small piece off the bottom of each squash half just enough so that they will sit level.
  • 4
    Drizzle cut-side with olive oil and season with salt and pepper. Flip squash halves, scooped sides down, in cast iron skillet (or a baking sheet). Bake until golden and fork-tender, 30-35 minutes.
    2 tsp extra virgin olive oil
    1 tsp salt
    ¼ tsp black pepper
  • 5
    Meanwhile, heat a nonstick skillet to medium-high heat. Chop bacon into ¼-inch pieces and cook until almost crispy. Drain most of the fat.
    8 slices bacon
  • 6
    Peel and dice onion. Add to pan, stirring to combine. Sprinkle with thyme and sage. Cook together until onion is soft and caramelized.
    1 medium yellow onion
    2 tsp sage
    ¼ tsp thyme
  • 7
    Core, peel, and medium dice the apples. Add to pan, drizzle with maple syrup and salt. Cook 2-3 minutes until apple just starts to soften.
    2 tbsp pure maple syrup
    ⅛ tsp salt
  • 8
    Add pine nuts and cook for 1 minute.
    ⅔ cup pine nuts
  • 9
    Remove the squash from the oven. Stuff each half with the bacon mixture.
  • 10
    To serve, divide squash halves between plates. Enjoy!