Roasted Acorn Squash with Maple-Bacon Drizzle
Preparation time: 50 min
This hearty side dish is a delicious way to add great veggies to your meal. Not to mention you that can never go wrong with bacon.
2 large acorn squash
1/4 c. butter
2 tbsp. dark brown sugar
1 tsp. Kosher salt
5 black pepper bacon slices
1 tbsp. chopped rosemary leaves
1/2 c. maple syrup
2 tbsp. red wine vinegar
fresh rosemary leaves
Freshly ground pepper
1.Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
2.Meanwhile, saute bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
3.Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.