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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash Choose firm, unblemished squash.
  • 3 tablespoons olive oil For brushing and seasoning.
  • 1/4 cup maple syrup Pure maple syrup recommended.
  • 4 slices bacon, chopped Can be substituted with mushrooms for a vegetarian option.
  • 1/2 cup pecans, roughly chopped Can be replaced with almonds or walnuts.
  • 1/2 cup feta cheese, crumbled Goat cheese or cheddar can be used as substitutes.
  • to taste Salt and pepper For seasoning the squash.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut each acorn squash in half and scoop out the seeds.
  3. Brush the insides of the squash with olive oil, then drizzle with maple syrup. Sprinkle with salt and pepper.
Roasting and Cooking
  1. Place the squash halves cut side down on a baking sheet. Roast in the oven for about 30 minutes or until tender.
  2. 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.
  3. In the same skillet with the bacon drippings, add the chopped pecans and toast for about a minute.
Assembly
  1. 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.
  2. Return to the oven for an additional 10 minutes to meld the flavors.
  3. 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.