Description
This sweet and savory stuffed acorn squash can be an enticing side dish for a holiday meal, or a satisfying main dish all by itself!
Ingredients
Scale
- 4 bacon strips, chopped
- 1 small apple, peeled, cored and chopped
- 1/2 cup raw cranberries
- 1/4 cup raisins
- 1/2 cup bone broth
- 1 tablespoon maple syrup or honey (optional)
- 2 small acorn squashes, cut in half with seeds scooped out and discarded
Instructions
- Preheat oven to 350° F.
- In large skillet over medium heat, cook bacon for about 5 minutes or until crispy. Remove bacon pieces with a slotted spoon, leaving fat behind.
- Add apples, cranberries and raisins to pan and cook, stirring frequently, until fruit has begun to soften (about 3 minutes).
- Add broth and maple syrup or honey, if using, and cook until cranberries have all popped and a thick sauce has formed (about 8-10 minutes).
- Place squash halves in an ovenproof baking dish and spoon fruit mixture into the squash cavities, dividing evenly. Top with cooked bacon.
- Bake for 35-45 minutes, or until squash is tender.
- Prep Time: 12 mins
- Cook Time: 45 mins
- Category: Side