Acorn Squash With Bacon

"I did not, get this from any one ! This is a hand-me down recipe, my Mom, Grandma, her Mom Ect.... Like it love, "tweek" it to your own taste. I have never been told YUCK just where did you get this recipe? Simple, tasty, smokey and loved !"
 
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Ready In:
1hr 10mins
Ingredients:
8
Yields:
4 each
Serves:
4
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ingredients

  • 2 acorn squash
  • 8 slices bacon, use your favorite
  • 8 tablespoons butter
  • 4 teaspoons cinnamon
  • salt & pepper
  • after much time i have looked at this recipe and realize my Mistake
  • there is no sweeteners add about 2 tablespoons per 1/2 brown sugar
  • use honey or syrup, at your discretion
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directions

  • I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
  • Cut squash in 1/2 with the grooves.
  • Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
  • Place squash in greased oven proof pan.
  • Place butter around edges of squash, and some in center, of each half.
  • You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
  • Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
  • Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
  • To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.

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Reviews

  1. Yummy! My mother always made acorn squash this way, but also added brown sugar. Made these last night and added some maple syrup. Even the kids loved it! Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>Fun events here at Zaar I have participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br />&nbsp;I&nbsp;am known for takeing a recipe and change it to my own taste, but think a lot of us do this.&nbsp;<br />I have worked in food settings most of my&nbsp;life or else an office.<br />&nbsp;Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ /></p>
 
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