This hearty recipe is a simple and flavorful way to help add nutritious veggies to your meal. With Thanksgiving just around the corner, who couldn’t use another crowd-pleasing side dish for their holiday spread?
- 2 large acorn squash, 1 1/2-inch slices
- 1/4 cups butter
- 2 tablespoons dark brown sugar
- 1 teaspoon kosher salt
- 5 black pepper bacon slices
- 1 tablespoon chopped rosemary leaves
- 1/2 cup maple syrup
- 2 tablespoons red wine vinegar
- Fresh rosemary leaves
- Freshly ground pepper
Step 1: Preheat the oven to 400 degrees Fahrenheit, and then line 2 baking sheets with parchment paper. Combine the butter, brown sugar and salt, and coat the squash evenly with the mixture. Then arrange the squash on baking sheets in a single layer. Bake for 20 minutes, turn the squash over, and bake 10 more minutes or until tender.
Step 2: Meanwhile, sauté the bacon in a medium nonstick skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Carefully drain the grease drippings, but reserve at least 1 tablespoon in the skillet.
Step 3: Cook the rosemary in hot drippings for about one minute. Stir in the syrup and vinegar and cook, stirring often, for 5 minutes or until reduced by almost half. Arrange the squash on a serving platter and drizzle with the warm maple glaze mixture.
Step 4: Crumble the reserved bacon over the squash and sprinkle with any additional rosemary leaves and pepper. Serve warm or at room temperature.
This dish is best served alongside your other Thanksgiving Day favorites. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.