Stuffed Acorn Squash with Apple & Bacon.

  • 1
    acorn squash
  • 4 slices
    bacon
  • 1
    Gala apple
  • ⅓ cup
    pine nuts
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    sage
  •  
    salt
  •  
    thyme
  • 1
    Preheat the oven to 230°C (450°F) and place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    1 acorn squash
    1 Gala apple
  • 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. Bake until golden and fork tender, 30-35 minutes.
    1 tsp extra virgin olive oil
    ½ tsp salt
    ⅛ 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.
    4 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.
    ½ medium yellow onion
    ⅛ tsp thyme
    1 tsp sage
  • 7
    Core, peel, and medium dice the apples. Add to pan, drizzle with maple syrup and a tsp of salt. Cook 2-3 minutes until apple just starts to soften.
    1 tbsp pure maple syrup
    1 pinch salt
  • 8
    Add pine nuts and cook for 1 minute.
    ⅓ cup pine nuts
  • 9
    Remove the squash from the oven. Stuff each half with bacon mixture. Serve warm. Enjoy!