- Serves 2
My mom always baked acorn squash with brown sugar, molasses and butter, and it was the best thing in the world. This recipe came about bc I found the most beautiful bright orange acorn squash at the farmers' market that had to be purchased but desperately wanted to eat bacon. Sometimes you need it. Et voila! It looks beautiful on a plate too, so it's an easy and cheap way to impress guests. —EmilyMarlow
Acorn Squash, halved, seeds removed but reserved
strips of thick-cut bacon, cut in half
fresh corn kernals cut from an uncooked ear of corn
fresh thyme leaves, chopped
A few slivers of butter
- Preheat the oven to 375 degrees.
- Cut the squash in half, remove the seeds and spread them out along the bottom of a baking sheet. Sprinkle with cinnamon.
- Into the center of each half squash sprinkle some salt, half the thyme leaves (chopped) and a sliver of butter. Add 1/4 cup of syrup. Add the strips of bacon on top. Then add the corn. Pour the rest of the maple syrup over that.
- Place on the baking sheet with the seeds and bake until the edges of the squash are a golden brown (about an hour) and the flesh is tender (poke gently with a fork to make sure--if it easily goes in all the way to the skin, it's done).
- Top with a sprinkling of the cinnamonny squash seeds to add some crunch. Garnish with the rest of the thyme leaves. Serve immediately