Skip to content
Home » Autumn Stuffed Acorn Squash

Autumn Stuffed Acorn Squash

Sharing is caring!

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

Ingredients:

  • 1 pound Brussels sprouts, trimmed
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 medium red onion, diced
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ cup pine nuts

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.

Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.

Remove from the oven. Toss with pine nuts and serve.


Preparation time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Servings: 4 – Yield: 4 halves

Nutrition:

Calories:505.9

Sharing is caring!