Bacon & Herb Stuffed Acorn Squash

The salty, smoky essence of our uncured applewoood bacon and earthy sweetness of acorn squash reminds us how thankful we are to have tastebuds.

Total Time: 5 min prep, 25 min cook

Servings: 4 Servings

Ingredients:

12 oz. North Country Smokehouse Applewood Smoked Uncured Bacon
2 acorn squash, halved & seeded
3 TBSP olive oil, divided
2 small shallots, finely chopped
½ C mixed finely chopped herbs (we recommend parsley, chives, thyme & marjoram)
1 TBSP lemon juice
Zest of 1 lemon
½ TSP salt
½ TSP pepper

Method:

1) Preheat the oven to 450F.

2) Evenly coat each squash half with 1 ½ TSP of olive oil, 1/8 TSP salt, and 1/8 TSP pepper. Place on baking sheet and roast until squash is tender when pierced with a knife, about 25 minutes. Remove from oven.

3) Meanwhile, cook the Applewood Smoked Uncured Bacon in a skillet over medium heat, turning the slices occasionally for 8-12 minutes until bacon is crispy. Remove heat and set aside to cool and drain.

4) Stir together the chopped shallots, herbs, lemon zest, lemon juice, and remaining 1 TBSP olive oil in a bowl. Roughly chop bacon slices and stir into the herb mixture. Season with salt and pepper to taste.

5) Transfer the roasted squash to a serving platter. Divide the bacon & herb mixture into the squash haves and serve immediately.