Sweet Bacon Stuffed Squash
Experience the perfect balance of sweet and savory with this irresistible Sweet Bacon Stuffed Squash recipe. Tender acorn squash halves are roasted to golden perfection, then filled with crispy bacon crumbles and a luscious maple-butter glaze infused with brown sugar, cinnamon, and a touch of seasoning. A sprinkle of optional chopped pecans or walnuts adds delightful crunch, making this dish both comforting and elegant. With just 15 minutes of prep and under an hour of total cooking time, this recipe shines as a flavorful side dish or a standout light main course. Perfect for fall gatherings or holiday feasts, this crowd-pleaser is the ultimate way to celebrate seasonal ingredients.
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 6 slices Bacon
- 3 tablespoons Maple syrup
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice each acorn squash in half lengthwise and scoop out the seeds and stringy bits using a spoon.
Place the squash halves cut-side down on the prepared baking sheet and roast in the preheated oven for 25 minutes, or until the flesh is just starting to become tender.
While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces.
In a small saucepan, melt the butter over low heat and stir in the maple syrup, brown sugar, cinnamon, salt, and pepper. Heat gently until the sugar dissolves, about 2 minutes. Remove from heat.
Remove the partially roasted squash from the oven and flip them cut-side up. Brush the maple-butter mixture generously inside each squash half, allowing it to coat the edges and pool in the cavity.
Divide the crumbled bacon evenly among the squash halves, sprinkling some into each cavity. If using pecans or walnuts, add a sprinkle of those as well for extra texture.
Return the stuffed squash to the oven and roast for an additional 20-25 minutes, or until the squash is fully tender and caramelized around the edges.
Remove from the oven and let cool for 5 minutes before serving. Enjoy as a side dish or a light main course!
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 36% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 58.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 819 mg | 63% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 7933 mg | 169% | |
*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.
