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 squash. Cut in half, scoop out seeds, season with salt/pepper.
- Crisp bacon; dice and reserve.
- To bacon fat, add apples, cranberries, sage, butter, maple syrup; stir until butter melts, toss to coat.
- Add bacon, stir.
- Equally spoon stuffing into squash, brush excess sauce over filling and squash edges.
- Roast 45-60 minutes at 325 degrees.
- Garnish with sage and additional maple syrup, if desired.
It's fall, and that means it's time for all things pumpkin and squash. I love this recipe for Cranberry, Apple, and Bacon Stuffed Acorn Squash because it's a delicious and festive way to enjoy the season's bounty. I made it for my family last week, and it was a hit! The squash was perfectly tender, the stuffing was savory and sweet, and the bacon added a nice smoky flavor. I highly recommend this recipe for your next fall gathering.
If you're looking for a side dish that will impress your guests, this is it. It's easy to make, and it's always a crowd-pleaser. So what are you waiting for? Give this recipe a try today!
