Acorn Squash with Maple and Bacon
Ingredients:
Pastured Sugar-Free Jowl Bacon - 3-4 slices
Acorn Squash - 1
Maple Syrup - 2 Tbsp
Rosemary, chopped - 1 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp
Directions:
Preheat oven to 400°F and line a baking sheet with foil.
Cut the acorn squash into 1/2 inch thick slices.
Remove the pulpy portion and seeds from the squash and add to a large bowl.
Toss squash with maple syrup, rosemary, and salt and pepper.
Arrange both the squash and bacon on the prepared baking sheet. Bake for 15 minutes.
Remove the bacon and transfer it to a paper towel–lined plate to cool.
Return the squash to the oven and bake another 10–15 minutes, or until fork-tender.
Crumble the cooled bacon.
Arrange the roasted squash on a serving platter and sprinkle with bacon. Serve warm and enjoy!
Notes:
A message for Amethyst:
I couldn’t find Jowl Bacon at Walmart. But that may just be my area. If you want to order it for the next holiday, you can find it Here.
But the website says it’s an hickory-smoked bacon, so I bet you can use regular bacon if you want. Just my two cents.
~ Amethyst
Recipe courtesy of Grass Roots Farmer’s Co-op.com
