First time trying acorn squash. Not trying to brag, but I think I nailed it.
Can. Not. Get. Enough.
This recipe is the perfect side dish to all your Christmas festivities. It’s tender and sweet, and salty and crunchy. All in one bite.
And easy. Only four ingredients not counting the salt and pepper.
New acorn squash fan here.
I don’t even have any notes–it’s that easy. Enjoy!
Merry Christmas, friends!
- 6 slices bacon
- 2 acorn squash, washed
- ¼ cup maple syrup
- Kosher or sea salt and coarse black pepper to taste
- ½ cup toasted, chopped pecans for sprinkling
- Preheat oven to 400 degrees.
- Cook bacon in a large skillet until crispy. Set aside to cool. Reserve bacon grease.
- Process the cooled bacon in a food processor until very fine crumbs. Set aside.
- Slice the acorn squash in half lengthwise. Remove the seeds with a spoon. Slice off a thin slice from each end and discard. Slice remaining squash into thin slices, about ½ inch.
- Dip each slice into the bacon grease and lay in a single layer on a large baking sheet. Brush front and back with maple syrup and season with salt and pepper.
- Roast squash for 20-25 minutes or until golden brown and tender. Remove from oven and sprinkle each piece with some bacon dust and chopped pecans.