Roasted Acorn Squash with Bacon & Maple

Acorn squash is a quintessential winter dish around here.

I found some huge (head-sized!) squash.  Cut in half lengthwise, they roast up nicely in the oven when sprayed with oil and lightly salted and peppered.  It takes about a half hour for them to cook through.

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I added about 1 tablespoon of bacon drippings to the two on the right.

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The two on the left got sausage drippings (from our breakfast two days ago), and smelled even more heavenly than the bacon, if that’s possible.

A tablespoon or so of maple syrup and a teaspoon of brown sugar, and I popped them back in the oven for about five minutes to let everything melt together…

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… and then I got a spoon.

Incidentally, as this is gluten and dairy free, the Moose could enjoy it too.

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About dep31

I am a farm-raised homeschooling mom. I take great joy in making nutritious food that inspires people to take seconds. Thirds, anyone? We are a God-fearing, Christ worshiping family that enjoys good friends and good eats. If the kitchen is clean and the living room carpet is visible, then that's a nice bonus.
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2 Responses to Roasted Acorn Squash with Bacon & Maple

  1. Brett Rossi says:

    Is it ok if I tweet about this article?

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