Ingredients
- 1 package Smithfield Premium Center Cut Applewood Smoked Bacon, chopped1 package
- 3 Acorn squash, halved, seeds removed3
- 4 tablespoons Salted butter, cubed 4 tablespoons
- 1 cup Wild and white rice blend, dry1 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, diced2
- 2 tablespoons Fresh rosemary, minced2 tablespoons
- 2 tablespoons Fresh sage, minced 2 tablespoons
- 1/2 cup Italian flat parsley, minced 1/2 cup
Instructions
Preheat oven to 350 degrees
Render chopped bacon until crispy, drain on paper towel and reserve
Place an even amount of butter into each of the squash halves, cover with foil, and bake for about 40 minutes or until tender
While the squash is baking, cook the rice blend according to package instructions and reserve
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
When the squash is done, remove from the oven and allow to cool slightly
With a large spoon, scoop out the meat of the squash, leaving about half an inch in the shell
In a large mixing bowl, combine the scooped-out squash, bacon, rice blend, and vegetable mixture
Scoop the stuffing into each of the squash halves and bake, uncovered for about 15 minutes, or until just heated through
Serve immediately
