Recipe: Roasted Acorn Squash with Rosemary, Garlic and Bacon

ROASTED ACORN SQUASH WITH ROSEMARY, GARLIC AND BACON

"Delicious, quick and can be easily doubled."

1 small acorn squash
6 slices bacon, finely chopped
1 teaspoon fresh rosemary leaves, finely chopped
3 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
4 tablespoons brown sugar

Heat the oven to 350 degrees F.

Remove the stem of the squash and cut into 4 wedges. Scrape out the seeds and transfer to a baking dish, cut side up.

Mix the bacon, rosemary, garlic, sugar salt and pepper together. Spoon evenly into the cavities of each squash wedge.

Cover and bake for 1/2 hour. Remove the cover, sprinkle the cavities with brown sugar and bake for 15 minutes longer or until soft and lightly browned.

Makes 4 servings
Source: Karen Barnaby, Postmedia News, October 5, 2011 in the Vancouver Sun