Growing up I never really liked squash. Or any vegetable for that matter, but especially squash. It was too mushy. Too sweet. And too orange.
Then around five years ago I found myself toying with the idea of becoming a vegetarian and I decided it was time to make nice with vegetables. You know, since that's a prerequisite for becoming a vegetarian and all.
[Step 1: Learn to like veggies
Step 2: Eat lots and lots of veggies
Step 3: Repeat]
So after giving it the stink eye for many many months, I finally embraced squash but only when accompanied by a heaping side of Brussels sprouts and bacon (obviously the whole vegetarian thing was a no-go). Since then it's become one of my favorite fall vegetables. Instead of conjuring childhood memories of squash gone awry, it's now a warm, comforting reminder that Autumn is in the air and it's time to break out the jackets and leg warmers.
^^ Don't forget to save the seeds for roasting!
Stuffed Acorn Squash with Bacon and Brussels Sprouts
1 large acorn squash
2 tsp olive oil
1 1/2 cups Brussels sprouts cut into fourths
5 slices bacon
1 handful each walnuts and dried cranberries
Balsamic vinegar for drizzling
- Preheat oven to 400 degrees.
- Begin by cutting your acorn squash in half. Scoop the seeds into a small bowl and set aside for roasting later, if desired.
- Drizzle 1 tsp olive oil over your squash halves and place face down on a foil-lined baking sheet. Bake for 45 minutes or until squash is tender.
- Meanwhile, coat your Brussels sprouts in the remaining olive oil, sprinkle with salt and pepper, and roast in the oven for 20 minutes until sprouts are crispy around the edges and tender in the middle.
- While your squash and sprouts are in the oven, cook your bacon. Once cooled, break into little pieces.
- After everything has finished cooking, combine your Brussels sprouts, bacon, walnuts, and cranberries in a bowl, and stir everything together.
- Spoon mixture into the center of your squash.
- Drizzle with balsamic vinegar just before serving.