Acorn Squash Mash with Applewood smoked BaconPrint Recipe
- 1 small organic Acorn squash
- 4-5 pieces Applewood smoked bacon cut lenthwise into 1/2 " pieces
- 1 finely diced organic large tomato
- 1 tsp hot Spanish paprika
- Salt & Freshly ground pepper
Pre heat the oven to 350 F. Cut the top off the Acorn squash then cut in half and use a spoon to de-seed. Place on a baking sheet and into the oven for 20 min.
Meanwhile heat a small dutch oven on high heat and place in the bacon pieces, cook to render out the fat and crisp up before adding the dices tomato and season with salt & pepper
Reduce to low heat and continue to stir until bacon is fully cooked (about 8 min)
If the squash is not ready yet, shut the heat on the stove and let sit until the squash is done. When the squash is ready, remove from oven and let cool so you can handle it. Remove the skin and cut the remaining half into 1" pieces and add it to the bacon. Dont waste the bits that went along with the skin as you trimmed it away, use a spoon to take it and place it into the dutch oven
Reheat the bacon and squash and add the Spanish paprika, until everything meld together, for about 5-8 min more and serve
Go for the thick cut Applewood Smoked Bacon, you want that texture and flavor. The bacon is cooked down to get a nice black crisp on it. During this process, some of the fat is rendered out and allows the tomatoes that are added to turn into a nice sauce that can coat the Acorn squash. Because it’s basically winter in a bowl, you can use it for brunch along side some fried eggs, or as a side for lunch with some nice roasted crunchy vegetables, and pair with a full bodied red wine and broiled chicken for dinner.