Acorn Squash with Maple and Bacon

Acorn Squash with Maple and Bacon

Maple and bacon is a delicious combination that pairs beautifully with fall squash. This simple side dish requires only a few ingredients. Plus, the bacon and the squash cook in the same pan so you don’t need to add any oil. The bacon infuses the squash with flavor and the maple syrup adds a touch of sweetness. Perfection! 


Acorn squash, cut into 1/2 inch thick slices
Maple syrup
2 Tbsp
Chopped rosemary
1 tsp
1/2 tsp
1/4 tsp


  • Large bowl
  • Foil-lined baking sheet
  • Paper towel-lined plate


Preheat oven to 400 degrees F.

Remove the pulpy portion and seeds from the squash and add to a large bowl. Toss squash with maple syrup, rosemary, and salt and pepper. 

Arrange squash on a foil-lined baking sheet with bacon. Place in oven and bake for about 15 minutes.

Remove the bacon and place it on a paper towel-lined plate. Put squash back into the oven for 10-15 more minutes, until squash is fork tender. Remove from oven.

Crumble bacon once cooled. Add squash to a serving platter or bowl and top with crumbled bacon. Enjoy!

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