Cranberry, Apple, and Bacon Stuffed Acorn Squash
Cranberries, apples, pecans, bacon, all in one glorious dish.
Cranberries, apples, pecans, bacon, all in one glorious dish.
- Carbohydrate 23.5648712512937 g
- Cholesterol 0 mg
- Fat 2.80085312527161 g
- Fiber 3.98265000584145 g
- Protein 2.14796812522645 g
- Saturated Fat 0.329576250149759 g
- Serving Size 1 1 Serving (220g)
- Sodium 6.58050000023433 mg
- Sugar 19.5822212454523 g
- Trans Fat 0.201555937544523 g
- Calories 113 calories
Step-by-step
- Wash the squash and trim both ends so that the halves will lay flat – be careful not to cut too much or there will be a hole in the bottom.
- Cut the squash in half and scoop out the seeds.
- Lay the halves on a cookie sheet.
- Season with salt and pepper.
- Cook the bacon in a medium saute pan until crisp.
- Remove the bacon, chop and reserve.
- Add the apples, cranberries, pecans, sage, butter (or ghee) and maple syrup to the pan with the bacon fat.
- Cook until the butter is melted and toss to coat.
- Add the bacon back into the mixture and stir.
- Spoon the stuffing equally between the 4 squash halves.
- Brush any extra sauce over the filling and edges of the squash so it doesn't dry out during roasting.
- Roast in a 325 degree oven for about 45 minutes to an hour, or until the squash is tender.
- *Serve garnished with fresh sage and an additional drizzle of maple syrup if desired.
- Enjoy!
Operating within a strict 30-minute preparation window requires organizing ingredients so that multitasking happens efficiently without compromising thermal control. Acorn squash possesses dense flesh that demands a measured approach to both structural stability and moisture retention during high-heat roasting.
Rendering raw bacon in a medium sauté pan generates the exact quantity of rendered fat needed to sauté apples, cranberries, pecans, and fresh sage at medium heat. Rendering bacon slowly at moderate temperatures rather than high heat prevents the milk solids in the 3 tablespoons of butter or ghee from scorching when added subsequently. Brushing residual pan sauce over the exposed squash edges before roasting protects the perimeter from dehydrating into a tough crust while the interior softens.
Testing doneness relies on physical resistance rather than internal temperature probes. Piercing the thickest part of the squash ring with a metal skewer or the tip of a paring knife should yield zero mechanical resistance once fully tender after 45 to 60 minutes at 325 degrees Fahrenheit.
Pairing this dish successfully requires accounting for its high concentration of natural sugars from the 2 tablespoons of maple syrup and chopped apples. Acidic proteins cut through the sweetness effectively. Roasted pork loin or pan-seared duck breast provides a savory, heavy-protein counterweight that balances the sweetness of the fruit filling. Alternatively, a sharp arugula salad dressed with a heavy lemon vinaigrette provides the necessary acid contrast to balance the rich butter and bacon fat.
