Bacon & Herb Stuffed Acorn Squash
Prep Time5 minutes
Cook Time25 minutes
Description
The salty, smoky essence of our uncured Applewood bacon and earthy sweetness of acorn squash reminds us how thankful we are to have taste buds.
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
Cooking Instructions
- Preheat the oven to 450F.
- 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.
- 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.
- 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.
- Transfer the roasted squash to a serving platter. Divide the bacon & herb mixture into the squash haves and serve immediately.