We are big on vegetable recipes over here and since squash is in abundance this time of the year, we are coming up with all kinds of wonderful ways to enjoy them. This recipe is quick, simple, and positively delicious. This recipe made 4 stuffed acorn halves.
- 1 lg apple cored and diced
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup pine nuts
- 3 slices thick cut bacon
- 2 acorn squash
- 1 Tbsp butter
- ¼ tsp garlic powder
- ½ tsp smoked salt
- ¼ tsp black pepper
Prepare acorn squash by slicing in half and removing the seeds. Place in an oven set at 350, flesh side up, with a small pat of butter in each of the acorn bowls. Cook these until they are tender…about 40-55 minutes.
During the last 15 minutes of the baking acorns, start the stuffing mixture by cooking bacon over medium heat. Remove the bacon and add the apple, celery, pine nuts, and onion to the pan. (3 slices of bacon should not produce too much grease, but feel free to pour some of it off if needed. You can also add a little olive oil if there is too little.) Give them a quick stir-fry to soften. Chop and add bacon to the mixture along with seasonings. Heap stuffing into the baked acorn halves and serve immediately.
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