You might think you’re eating a sweet potato or yam, but the outer green skin gives it away as a squash. Lots of time, these small baby squashes and pumpkins are overlooked, but I find them perfect for individual servings, plus the skin is Mother Nature’s bowl that holds the sweet tender insides. Ahhh, yes, roasted acorn squash & smoked bacon!
No need to wrestle with try to peel or slice, you just roast these squash whole then they can be cut in half with perfect ease. Sometimes I leave the seeds in if I’m so inclined and other times I scoop them out. Hey, it’s your palate and your choice! xoxo ~peace and kudos to baby squash and pumpkins~ ally
roasted acorn squash & smoked bacon
- Preheat Oven to 400
- 2 squash, small to medium sized for an individual serving (I used acorn, but you can use your choice.)
- 4 Tbl. butter
- 2 Tbl. honey
- 1/2 tsp. allspice (leave in jar and shake)
- 4 slices thick cut hardwood smoked bacon, fried and chopped into pieces
- Wash and scrub clean the squash well. Put on a parchment paper covered cookie sheet and roast in a preheated 400 degree oven about 25 minutes or until the skin is tender and can be more easily sliced in half.
- Remove and let the squash cool, then using a serrated knife, slice it in half. Remove the seeds in the center by using a fork and releasing from the squash.
- Take a spoon and gently and carefully start scooping the squash from the skin; try not to cut/pierce the skin (it's the 'bowl'). It's similar to a baked potato and scooping the meat from the cooked skin.
- Add to each squash half one tablespoon of butter, about a 1/2 teaspoon drizzle of honey, a couple of shakes of allspice and then top with equal amounts of crumbled bacon. Ready to eat!
©ally’s kitchen intellectual property