# Maple Roasted Acorn Squash with Bacon, Pecans, and Feta: A Cozy Delight
When you think of comforting recipes, **Maple Roasted Acorn Squash with Bacon, Pecans, and Feta** should come to mind. Imagine a cozy fall evening, aromas wafting through your kitchen, and the warmth of family gathered around the table. This dish perfectly marries sweet maple syrup with savory notes of bacon and the crunch of pecans, creating a vibrant, tasty experience that’s sure to please everyone. Whether you're a busy mom looking for a quick dinner fix or someone wanting to impress guests at your next gathering, this recipe is perfect for you!
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## Why You'll Love This Maple Roasted Acorn Squash
This Maple Roasted Acorn Squash is a true crowd-pleaser. It's simple enough for a weeknight dinner but sophisticated enough for a dinner party. The caramelized edges of the squash, combined with the salty bacon and slightly tangy feta, create a flavor explosion that will make your taste buds dance. Plus, it's nutritious and fits well into a seasonal menu, which is a win-win in our book.
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## Ingredients
To whip up this delicious dish, you’ll need the following ingredients:
- 2 medium acorn squash
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- 4 slices of bacon, chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
No fancy-schmancy ingredients here! Just good old comfort food that can be made with items you probably already have in your pantry.
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## Directions
Now, let’s dive into the cooking process. It’s so easy, you might just be tempted to make this dish on repeat—trust me, your family will thank you!
1. **Preheat the oven** to 400°F (200°C). Your oven needs to be ready for the delicious drama that’s about to unfold.
2. **Prepare the squash:** Cut each acorn squash in half and scoop out the seeds. Some people might be intimidated by this step, but it’s really quite fun—like a mini pumpkin carving session!
3. **Season:** Brush the insides of the squash with olive oil, then drizzle with maple syrup. Sprinkle with salt and pepper for that extra oomph.
4. **Roast:** Place the squash halves cut side down on a baking sheet. Roast in the oven for about 30 minutes or until tender. Your kitchen is going to smell like a sweet autumn dream.
5. **Cook the bacon:** While the squash is roasting, take a skillet and cook the chopped bacon over medium heat until crispy. Remove it and let it rest on a paper towel to soak up any extra fat—because who needs that, right?
6. **Mix the toppings:** In the same skillet with the bacon drippings (because we’re all about maximizing flavor here), add the chopped pecans. Toast them for about a minute or until you can smell their nutty goodness.
7. **Assemble:** Once the squash has roasted to tender perfection, take it out of the oven and flip it over. Fill each half with the bacon, toasted pecans, and crumbled feta. Drizzle a little more maple syrup on top for good measure.
8. **Final bake:** Pop it back in the oven for an additional 10 minutes. This is where the magic happens—everything melds together into one glorious dish.
9. **Serve and enjoy!** Once out of the oven, let it cool for a few minutes (if you can!) and dive in.
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## Cooking Tips
- **Substitutions Galore:** If you’re not a bacon fan, feel free to swap it with mushrooms or skip it altogether! And if you don’t have pecans—almonds or walnuts work just as well.
- **Make-Ahead Magic:** You can prepare the squash ahead of time and store it in the fridge. Just follow through with the toppings closer to serving time for that fresh-from-the-oven charm.
- **Leftover Love:** Store any leftovers in an airtight container for up to three days. They make for a delightful add-in to salads or can be reheated for a quick lunch.
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## FAQs
**Can I substitute maple syrup in this recipe?**
Absolutely! Honey or agave can work in its place, providing a similar sweet touch.
**How can I store leftovers?**
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat before enjoying!
**Can I use a different cheese?**
Of course! Goat cheese or even shredded cheddar can be delicious substitutes.
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This **Maple Roasted Acorn Squash with Bacon, Pecans, and Feta** recipe is exactly what you need to bring warmth and joy to your dinner table. It’s not just about the delicious flavors; it’s about making memories with loved ones over every bite. So, roll up your sleeves, invite a friend over, and get cooking—because these delightful flavors will help you capture the essence of cozy, comfort food and create smiles all around your kitchen.
And if you're itching for more delicious adventures, don’t forget to check out my [Creamy Garlic Mashed Potatoes](https://al3ab.tech/creamy-garlic-mashed-potatoes) or [Simple Roasted Vegetables](https://al3ab.tech/simple-roasted-vegetables) recipes!
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**Meta Description:**
Maple Roasted Acorn Squash with Bacon, Pecans, and Feta is the perfect recipe for cozy gatherings. Quick, easy, and delicious, this dish will become your favorite!
Maple Roasted Acorn Squash with Bacon, Pecans, and Feta
This cozy dish combines sweet maple syrup, savory bacon, crunchy pecans, and tangy feta for a delicious flavor experience.
Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Cut each acorn squash in half and scoop out the seeds.
- Brush the insides of the squash with olive oil, then drizzle with maple syrup. Sprinkle with salt and pepper.
Roasting and Cooking
- Place the squash halves cut side down on a baking sheet. Roast in the oven for about 30 minutes or until tender.
- While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove and let it drain on a paper towel.
- In the same skillet with the bacon drippings, add the chopped pecans and toast for about a minute.
Assembly
- Once the squash is tender, flip it over and fill each half with the bacon, toasted pecans, and crumbled feta. Drizzle more maple syrup on top.
- Return to the oven for an additional 10 minutes to meld the flavors.
- Remove from the oven, let cool for a few minutes, and serve.
Notes
Can be made ahead and stored in the fridge. Leftovers can be reheated or added to salads. Substitute maple syrup with honey or agave if desired.