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Acorn Squash With Bacon Apple And Swiss Recipe

This recipe transforms humble acorn squash into a hearty and flavorful side dish (or even a light meal!). Inspired by a Betty Crocker classic, we've added smoky bacon, sweet apple, and nutty Swiss cheese for a delicious autumnal twist. Get ready for tender squash filled with a savory, herby stuffing – it's a keeper!

Prep Time 20 mins
Cook Time 70 mins
Calories 311.8 kcal
Protein 19g
Rating 4.0 (1 Reviews)
Acorn Squash With Bacon Apple And Swiss

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Acorn Squash With Bacon Apple And Swiss

  • 1 medium acorn squash
  • 4 slices bacon
  • 1 medium apple (peeled, cored, and diced)
  • 1/2 medium onion (finely chopped)
  • Garlic Cloves
  • Dried Sage
  • Dried Rosemary
  • Dried Thyme
  • Ground Pepper
  • Seasoned Stuffing Mix
  • 1/2 cup water (for baking) + 1/2 cup water (for stuffing)
  • 1/2 cup shredded Swiss cheese
  • Toasted Breadcrumb
  • 1 tablespoon olive oil (optional topping)
  • 1 tablespoon chopped fresh parsley (optional topping)
  • Green Onion

How to Make Acorn Squash With Bacon Apple And Swiss

  1. Preheat oven to 350°F (175°C).
  2. Halve 1 medium acorn squash lengthwise, remove seeds and stringy pulp.
  3. Place squash halves, cut-side down, in a shallow baking dish. Add 1/2 cup water to the dish.
  4. Bake for 30 minutes.
  5. While squash bakes, prepare the stuffing: Cook 4 slices bacon in a medium skillet over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons bacon grease.
  6. Add 1/2 medium onion (finely chopped) to the skillet and sauté for 3 minutes until softened.
  7. Stir in 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper.
  8. Add 1 medium apple (peeled, cored, and diced) and sauté for 2 minutes.
  9. Add 2 cloves garlic (minced) and sauté for 2 minutes.
  10. If needed, drain off excess grease from the pan.
  11. Stir in 1 cup bread stuffing mix and 1/2 cup water. Cook until stuffing is moist.
  12. Remove from heat and stir in 1/2 cup shredded Swiss cheese.
  13. Crumble the cooked bacon and stir it into the stuffing mixture.
  14. Spoon the stuffing mixture into the baked squash halves.
  15. Cover the baking dish loosely with foil.
  16. Bake for 20 minutes more.
  17. Remove foil.
  18. (Optional) Prepare the topping: Combine 1/2 cup bread crumbs, 1 tablespoon olive oil, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped green onions. Sprinkle over the squash.
  19. Bake for an additional 5 minutes, or until the topping is golden brown and the squash is tender.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

17g

Fat

38g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Main Dish Side Dishes Fruit Vegetables American Oven Fall One Dish Meal Seasonal Comfort Food Apples Squash Taste Mood Savory Equipment Number Of Servings 4 Hours Or Less