Stuffed Acorn Squash with Bacon
TOTAL TIME57 mins
SKILL LEVELBeginner
SERVINGS6
About this RecipeRoasted acorn squash filled with a savory blend of grains and Smithfield bacon—simple, seasonal, and full of comforting flavor.
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Ingredients
Gather Ingredients from the list below 3 Acorn squash, seeded and halved 4 tbsps. Salted butter, cubed 1 cup Wild and white rice blend, dry 1 stick Unsalted butter, cubed 1 Small Yellow onion, diced 1/2 cup Celery, diced 2 Fuji apples, diced 2 tbsps. Fresh rosemary, minced 2 tbsps. Fresh sage, minced 1/2 cup Italian flat parsley, minced
Gather Ingredients from the list below
Directions
1.
Preheat oven to 350 degrees.
2.
Render chopped bacon until crispy, drain on paper towel and reserve.
3.
Place an even amount of butter into each of the squash halves, cover with foil, and bake for about 40 minutes or until tender.
4.
While the squash is baking, cook the rice blend according to package instructions and reserve.
5.
While the rice is cooking, heat a large pan over medium high heat and add the unsalted butter, onion, celery, apples, rosemary, sage, and parsley, cooking until the vegetables are tender.
6.
When the squash is done, remove from the oven and allow to cool slightly.
7.
With a large spoon, scoop out the meat of the squash, leaving about half an inch in the shell.
8.
In a large mixing bowl, combine the scooped-out squash, bacon, rice blend, and vegetable mixture.
9.
Scoop the stuffing into each of the squash halves and bake, uncovered for about 15 minutes, or until just heated through.
10.
Serve immediately.
