Stuffed Acorn Squash with Apple & Bacon

Directions

1. 1. Heat the oven to 450°F and position the rack in the center.
2. 2. Rinse the produce and pat dry.
3. 3. Halve the squash lengthwise, scoop out the seeds, and trim a small amount from the bottom so halves sit level.
4. 4. Brush the cut sides with olive oil and season with salt and pepper. Place the hollows facing down in a skillet or on a baking sheet and bake until the flesh is tender and the outer surface is golden, about 30–35 minutes.
5. 5. In a nonstick skillet over medium-high heat, cut the bacon into ¼-inch pieces and cook until it is nearly crisp. Drain most of the fat.
6. 6. Dice the onion and add to the skillet, cooking until soft and lightly caramelized, with thyme and sage stirred in.
7. 7. Core and cube the apples, then add them to the pan with a drizzle of maple syrup and a pinch of salt. Cook 2–3 minutes until just starting to soften.
8. 8. Stir in the pine nuts and cook for another minute, then remove from heat.
9. 9. Remove the squash from the oven and divide the filling between the halves, arranging to fill each cavity.
10. 10. Plate the stuffed squash halves and serve.