Acorn Squash with Maple and Bacon
Sweet maple, savory bacon, and roasted acorn squash are a perfect match for the flavors of fall. This simple side comes together on one pan, letting the bacon render as the squash roasts and infuses it with rich, savory flavor.
Ingredients
Utensils
- Large bowl
- Foil-lined baking sheet
- Paper towel-lined plate
Instructions
Preheat the oven to 400°F and line a baking sheet with foil.
Cut the acorn squash in half lengthwise and scoop out the seeds and pulp. Cut each half into ¾-inch slices.
Place the squash in a large bowl and toss with the maple syrup, rosemary, salt, and pepper.
Arrange the squash and bacon in a single layer on the prepared baking sheet. Roast for 15–20 minutes, until the bacon is browned and crisp.
Remove the bacon and transfer it to a paper towel-lined plate. Return the squash to the oven and continue roasting for another 10–15 minutes, or until tender and caramelized around the edges.
Crumble the bacon.
Arrange the roasted squash on a serving platter and scatter the bacon over the top. Serve warm.