Acorn Squash with Maple and Bacon
This simple Thanksgiving side dish recipe requires only a few ingredients. Maple and bacon is a delicious combination that pairs beautifully with fall squash. Plus, the bacon and the squash cook in the same pan so you don’t need to add any oil. The bacon infuses the squash with flavor and the maple syrup adds a touch of sweetness.
4 servings · 15 min prep · 30 min cook
| 1 Acorn Squash | ||||
| 2 tablespoon Maple Syrup | ||||
| 1 teaspoon Rosemary, chopped | ||||
| ½ teaspoon Salt | ||||
| ¼ teaspoon Pepper | ||||
| 3-4 slices Bacon | ||||
Steps in full
- 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.
