“This tastes like fall,” he said as he scooped more out off of his plate.
Folks, that’s what acorn squash filled to the brim – and then some – with finely chopped apples, carrots, bacon, and maple syrup will do to a man. Now Nate likes veggies…I’m actually really lucky that he loves the variety of food that he does because I think I might go nuts if he didn’t. But he will always try out the things that I make and give me honest feedback on his thoughts.
I got a good one y’all!
I dreamed this bad boy up this weekend as a result of too much time and a hankering for bacon and maple syrup. I threw things in the pot, stirred in a little wine and cream, and prayed that it would work out. Sometimes that’s what recipe development is…adding a bunch of stuff and throwing up a Hail Mary that it turns out and you didn’t just waste time and food making something that’s gross.
Thankfully I’m glad to say that this recipe not only worked but tasted great. There are apples and bacon (obviously) along with carrots and almonds, so the dish is bountiful in texture and flavor. It’s sweet, but that’s cut by the smokey bacon, always welcome flavor in our house. It’s perfect served by itself as a main course or sliced in half and served with grilled chicken or more veggies. It’s an all-around team player, taking the lead if need be or happy to shine on the sidelines too. And that, my friends, is what we’re always looking for in dinner.
APPLE & BACON STUFF ACORN SQUASH
- 1 acorn squash
- 1 large apple
- 3 small carrots
- 6 slices bacon
- 1/2 cup sliced almonds
- 1/4 cup breadcrumbs (optional)
- 1/8 cup white wine
- 1/8 cup heavy cream
- 1 Tbsp maple syrup
- salt and pepper to taste
Preheat oven to 400. Cut the squash in half lengthwise and remove the seeds with a spoon. Spray a baking dish with nonstick spray and place the squash cut-side down. Add about 1/4 of water and place in the oven for 20-25 minutes. You want the flesh to be very tender! Meanwhile cook the bacon in a skillet over medium low heat until done and crispy. Remove from skillet and let cool before crumbling. Finely chop the apple (I left the skin on) and carrots and add to the pan with the bacon drippings. Saute for about 10 minutes until soft; add the almonds and saute another minute. Add the wine and let it evaporate while stirring constantly. Season with salt and pepper and remove from heat. Stir in the cream, maple syrup and breadcrumbs and let the mixture sit until the squash is done. Crumble bacon and stir into the apple mixture. When the squash is very tender carefully flip it over using tongs and put half of the apple mixture into the middle of each squash half. Bake another 5 minutes at 400. Serve hot!
Creamy squash, crunchy almonds, softened carrots and apples, and the smokey-sweet from the bacon and maple syrup. Nate, you are right indeed – this does taste like fall!
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