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Stuffed Acorn Squash with Bacon

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Stuffed Acorn Squash with Bacon
alarm
Total Time:
57 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageCenter Cut Applewood Smoked Bacon
1 package
Smithfield Premium Center Cut Applewood Smoked Bacon, chopped
1 package
3
Acorn squash, halved, seeds removed
3
4 tablespoons
Salted butter, cubed
4 tablespoons
1 cup
Wild and white rice blend, dry
1 cup
1 stick
Unsalted butter, cubed
1 stick
1
Small Yellow onion, diced
1
1/2 cup
Celery, diced
1/2 cup
2
Fuji apples, diced
2
2 tablespoons
Fresh rosemary, minced
2 tablespoons
2 tablespoons
Fresh sage, minced
2 tablespoons
1/2 cup
Italian flat parsley, minced
1/2 cup

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

For the Love of Meat

Ingredients


1 package
Smithfield Premium Center Cut Applewood Smoked Bacon, chopped
1 package
3
Acorn squash, halved, seeds removed
3
4 tablespoons
Salted butter, cubed
4 tablespoons
1 cup
Wild and white rice blend, dry
1 cup
1 stick
Unsalted butter, cubed
1 stick
1
Small Yellow onion, diced
1
1/2 cup
Celery, diced
1/2 cup
2
Fuji apples, diced
2
2 tablespoons
Fresh rosemary, minced
2 tablespoons
2 tablespoons
Fresh sage, minced
2 tablespoons
1/2 cup
Italian flat parsley, minced
1/2 cup

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