Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 450°F and place the rack in the center position.

• STEP 2

  Wash and dry the fresh produce.

  • 1 acorn squash
  • 1 Gala apple

• STEP 3

  Cut squash in half lengthwise. Scoop out seeds; discard. Slice a small piece off the bottom of each squash half just enough so that they will sit level.

• STEP 4

  Drizzle cut-side with olive oil and season with salt and pepper. Flip squash halves, scooped sides down, in cast iron skillet (or a baking sheet). Bake until golden and fork-tender, 30-35 minutes.

  • 1 tsp extra virgin olive oil
  • ½ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Meanwhile, heat a nonstick skillet to medium-high heat. Chop bacon into ¼-inch pieces and cook until almost crispy. Drain most of the fat.

  • 4 slices bacon

• STEP 6

  Peel and dice onion. Add to pan, stirring to combine. Sprinkle with thyme and sage. Cook together until onion is soft and caramelized.

  • ½ medium yellow onion
  • ⅛ tsp thyme
  • 1 tsp sage

• STEP 7

  Core, peel, and medium dice the apple. Add to pan, drizzle with maple syrup and a pinch of salt. Cook 2-3 minutes until apple just starts to soften.

  • 1 tbsp pure maple syrup
  • 1 pinch salt

• STEP 8

  Add pine nuts and cook for 1 minute.

  • ⅓ cup pine nuts

• STEP 9

  Remove the squash from the oven. Stuff each half with the bacon mixture.

• STEP 10

  To serve, divide squash halves between plates. Enjoy!