Acorn Squash with Bacon Apple and Swiss
Transform your fall dinner table with this irresistible Acorn Squash with Bacon, Apple, and Swiss recipe—a true celebration of seasonal flavors. Each roasted acorn squash half serves as a tender, golden vessel for a heavenly filling of crispy bacon, sautéed apples, and gooey, melted Swiss cheese. Enhanced with a hint of olive oil, a dash of salt and black pepper, and optionally topped with fragrant fresh thyme, this dish strikes a perfect balance of savory and sweet with every bite. Easy to prepare yet visually stunning, this recipe is ready in just over an hour and makes an elegant main course or side dish that’s sure to impress guests. Perfect for cozy fall dinners or a Thanksgiving spread, this acorn squash recipe is a delicious way to enjoy the bounty of the season.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices bacon
- 1 medium apple (firm variety like Gala or Honeycrisp)
- 1 cup Swiss cheese
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds using a spoon.
Brush the cut sides of each squash half with olive oil, then sprinkle evenly with salt and black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
In the same skillet, reserve about 1 tablespoon of the bacon grease, and sauté the apple (finely diced) over medium heat for 5 minutes, or until softened. Set aside.
Once the squash is cooked and has cooled slightly, gently flip the halves cut side up. Divide the cooked apple and crumbled bacon evenly among the squash halves.
Top each squash half with shredded Swiss cheese, distributing it evenly over the filling.
Return the stuffed squash halves to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 80.4 g | 287% | |
| Total Sugars | 21.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1816 mg | 140% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 8105 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
