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BACON AND CARAMEL–STUFFED ACORN SQUASH

Serves 4

• 2 acorn squash, halved and seeded
• ½ pound bacon, diced
• 1 small onion, diced
• ½ cup packed dark brown sugar
• ½ cup chopped walnuts (optional)
• 2 tablespoons all-natural maple syrup
• 1 tablespoon butter, melted
• ½ teaspoon ground cinnamon
• ½ cup water

Use a 6-quart slow cooker. Place the acorn halves flesh-side up into the insert. In a large skillet over medium heat, add the bacon and onion and cook, stirring, until the bacon is crisp and the onion is translucent. Drain off the accumulated grease, and pour the bacon and onion into a medium bowl. Add the sugar, walnuts (if using), maple syrup, butter, and cinnamon. Stir to combine. Spoon the mixture evenly into each squash half. Pour the water around the base of the squash halves in the insert. Cover and cook on low for 5 hours, or on high for about 2½ hours.

The Verdict

I got the idea for this dish by watching an episode of Worst Cooks in America. Bobby Flay told his team to think outside the box when it comes to flavor combinations and went on to wrap crisp bacon around a soft caramel. The smoky saltiness of the bacon works incredibly well with the sweet sugar and acorn squash. This dish is just as good with crumbled bulk sausage.