Acorn Squash with Maple Cream Bacon and Nuts
- 4 small acorn squash, washed
- 10 sprigs of herbs, such as sage and thyme
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 10 slices bacon, cooked until crisp, 2 teaspoons bacon grease reserved
- 3/4 cup pure maple syrup
- 1/3 cup heavy cream
- 1 11 1/2ounce can unsalted mixed whole nuts such as pecans, walnuts, toasted cashews, hazelnuts and almonds (2 cups)
1. Heat oven to 425 degrees F. Place squash on a microwave-safe plate and cook at full power until slightly soft and easier to cut, 5 min. Cut squash in half; scrape seeds from interior and discard. Rub squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet and scatter with herbs. Roast until squash is tender, about 25 min.
2. Break bacon into 2 inch pieces; set aside. Just before squash is done, heat maple syrup in a saucepan over medium-high heat and whisk in bacon grease. Simmer until reduced and slightly thicker than honey, about 10 min. Stir in cream, then gently fold in nuts and cooked bacon.
3. Fill cooked squash with nut mixture and drizzle with any extra maple cream. Garnish with cooked herbs and an extra sprinkling of sea salt.
- Servings Per Recipe 8
- Fat, total(g)35,
- sat. fat(g)8,
- Monosaturated fat(g)19,
- Polyunsaturated fat(g)6,
- Trans fatty acid(g)0,
- vit. A(IU)729,
- vit. C(mg)17,
- Pyridoxine (Vit. B6)(mg)0,
- Cobalamin (Vit. B12)(µg)0,
- Percent Daily Values are based on a 2,000 calorie diet