Acorn Squash (with a Breakfast Twist)

This recipe caught my eye because the flavors 2/3 of them go magnificently together, but the other one....not so much. But with this, they definitely work.

We love all kinds of squash around here and this is just one more way to enjoy it. I bought some for us for dinner and one for Kace to steam and puree to make him some baby food.

Maple Acorn Squash

1 acorn squash (1 1/2 pounds), cut lengthwise in half, and seeded
2 slices bacon (or if you're like us, make a couple of extra because someone will walk by and swipe a piece)
2 T maple syrup
1 T balsamic vinaigrette dressing

Place squash, cut sides up, in microwaveable dish; cover with plastic wrap, turning back one corner to vent.

Microwave on high 12-14 minutes or until squash is tender. Meanwhile, cook bacon in skillet on medium heat 8-10 minutes or until crisp, turning occasionally; drain.

Mix syrup and dressing; brush onto (I spooned) squash. Crumble bacon; sprinkle over sqush.



(Serves 4)
(Kraft Food and Family Magazine, Fall 2007)