Bacon Acorn Squash

Bacon Acorn Squash


Bacon Acorn Squash

8 Halves

Prep Time
5 Minutes

Cook Time
1 Hour

Warm up with a savory and delicious NC bacon acorn squash


4 Acorn Squash

1 Pound Bacon

8 oz Trimmed and Sliced Brussels Sprouts

8 oz Parmesan Cheese

8 oz Halved Pecans

1/4 Cup Dried Cranberries

Step One

Cut acorn squash in half from top to bottom. Scoop out seeds, leaving the meaty parts, and place facedown on a baking sheet.

Step Two

Preheat oven to 350°F and bake the squashes for 20 minutes or until tender.

Step Three

While squash is baking, cut bacon in half and fry in a pan on medium heat until crispy.

Step Four

Remove bacon from pan, but reserve the grease. Cook the brussels sprouts in the pan with the grease until tender, about five minute

Step Five

Once the acorn squash is cooked, scoop the meaty part out, keeping the exterior shell intact.

Step Six

Combine the acorn squash meat, dried cranberries, parmesan cheese, brussels sprouts, and bacon in a mixing bowl.

Step Seven

Fill the acorn squash shell with the mixture and layer pecans on top.