STUFFED ACORN SQUASH WITH MUSHROOM AND TURKEY BACON STUFFING
This stuffed acorn squash is a perfect fall dish with a sweet, earthy taste.
Provided by yatzel
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h15m
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place 1 acorn squash half onto the prepared baking sheet; drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.
- Bake squash in the preheated oven until tender and easily pierced with a fork, about 40 minutes.
- Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, cut into small pieces and set aside.
- Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms, onion, and garlic in the hot oil until tender, 5 to 7 minutes. Add bread cubes, water, sage, thyme, salt, and pepper. Continue to cook until desired consistency is achieved, 5 to 7 minutes more. Add bacon, mix, and set aside.
- Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 70.7 g, Cholesterol 32.4 mg, Fat 22.3 g, Fiber 10.7 g, Protein 14 g, SaturatedFat 4.1 g, Sodium 849 mg, Sugar 16.5 g
TWICE-BAKED ACORN SQUASH
Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
ACORN SQUASH WITH BACON
I did not, get this from any one ! This is a hand-me down recipe, my Mom, Grandma, her Mom Ect.... Like it love, "tweek" it to your own taste. I have never been told YUCK just where did you get this recipe? Simple, tasty, smokey and loved !
Provided by Cheri B
Categories Low Protein
Time 1h10m
Yield 4 each, 4 serving(s)
Number Of Ingredients 8
Steps:
- I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
- Cut squash in 1/2 with the grooves.
- Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
- Place squash in greased oven proof pan.
- Place butter around edges of squash, and some in center, of each half.
- You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
- Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
- Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
- To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.
Nutrition Facts : Calories 369.6, Fat 30.5, SaturatedFat 17, Cholesterol 71.9, Sodium 342.8, Carbohydrate 24.7, Fiber 4.6, Sugar 0.1, Protein 3.9
TWICE-BAKED ACORN SQUASH WITH BACON
Try acorn squash with this delicious Twice-Baked Acorn Squash with Bacon recipe. Twice-baked acorn squash cooks up tender, creamy and delicious in this easy acorn squash with bacon side dish-and it's a great way to use both bacon bits or turkey bacon bits!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place squash, cut sides down, in 13x9-inch baking dish. Bake 50 to 55 min. or until tender.
- Scoop out pulp, leaving 1/4-inch-thick shells. Place shells, cut sides up, in same baking dish. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper. Spoon into squash shells. Mix bread crumbs and Parmesan; sprinkle over filling.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
ROASTED ACORN SQUASH AGRODOLCE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
- For the squash: Preheat the oven to 450 degrees F.
- Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
- Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.
ACORN SQUASH WITH BACON, APPLE AND SWISS
Wanted a savory squash recipe. Tweaked an existing one from Betty Crocker to make a side dish; now I've got a keeper that's a meal!
Provided by sidMILB
Categories One Dish Meal
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Halve squash.
- Remove seeds and pulp.
- Place squash, cut side down, in a shallow baking dish.
- Add water.
- Bake at 350 degrees for 30 minutes.
- In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min).
- Add onion and saute/sweat for 3 minutes-ish.
- Add sage, rosemary,thyme, and pepper (or anything else you'd like).
- Add apple and saute/sweat for 2 minutes-ish.
- Add garlic and saute/sweat for 2 minutes-ish.
- Drain if needed.
- Stir in stuffing mix and water.
- Once stuffing mix is moist, stir in cheese.
- Spoon stuffing into prepared squash.
- Cover with loosely with foil.
- Bake about 20 minutes more.
- I removed foil; topped with optional topping (below) and baked for last five minutes.
- Optional topping:.
- Mix bread crumbs and olive oil.
- Mix in parsley and green onions.
Nutrition Facts : Calories 311.8, Fat 19.5, SaturatedFat 7.6, Cholesterol 35.5, Sodium 317.2, Carbohydrate 27.6, Fiber 4.3, Sugar 4.3, Protein 9.6
More about "acorn squash with bacon food"
ROASTED ACORN SQUASH SOUP WITH BACON RECIPE
From everydaydishes.com
Servings 12Total Time 1 hr 35 minsEstimated Reading Time 3 mins
- Slice each squash length-wise pole to pole. Scrape seeds from each half and discard seeds. Drizzle 1 Tbsp oil over squash and season to taste with salt and pepper then place each half cut side down on baking sheet. Wrap garlic in foil and place on baking sheet. Place in oven and roast 1 hour or until softened and beginning to collapse. Remove from oven and set aside to cool.
- When cool enough to handle, scrape flesh from squash and add to a large bowl along with the garlic cloves.
- Place a Dutch oven or soup pot over medium high heat then add diced bacon. Sauté until crispy about 5 minutes then remove from pan and set aside on paper toweling to drain. Spoon out extra fat leaving only about 1 Tbsp in pot. Return to heat. Add onion and cook 3 minutes until onion is translucent. Add broth a little at a time scraping up any brown bits on bottom of pot. Add squash, garlic, ginger, sage, cayenne, and allspice. Bring to a boil, then simmer 5 minutes.
ACORN SQUASH CROSTINI WITH RICOTTA, BACON, AND FRIED SAGE ...
From sharedappetite.com
Reviews 2Estimated Reading Time 5 minsServings 16-20Total Time 40 mins
- Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into 1/2″-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
- Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
- Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
- Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf. Devour immediately.
ROASTED ACORN SQUASH WITH MAPLE-BACON DRIZZLE RECIPE
From countryliving.com
5/5 (3)Servings 8-10Cuisine AmericanTotal Time 50 mins
- Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer.
MAPLE BACON-ROASTED ACORN SQUASH - FOOD AND WINE
From foodandwine.com
5/5 (1)Total Time 1 hrServings 4
- In a skillet, cook the bacon pieces until lightly crisped. Remove bacon from the skillet, drain on a paper towels and set aside.
- Take skillet off of the heat, and stir the maple syrup and salt into the bacon juices. Coat the acorn squash pieces with the maple syrup mixture. Place the acorn squash on the prepared pan.
- Roast for 30 minutes, and then turn the squash over, brush with juices from the pan and mix the bacon pieces with the acorn squash. Continue roasting for 10 minutes or until tender.
BAKED ACORN SQUASH WITH BACON AND BROWN SUGAR - …
From hostessatheart.com
5/5 (13)Total Time 50 minsCategory Side DishCalories 180 per serving
- Microwave the whole acorn squash for 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan will usually work.
- Rub the cut side of the squash with 1 teaspoon of butter and put the remaining piece in the center for each half.
SIDE DISH ALERT: BACON ACORN SQUASH PATTIES - PALEOMG
From paleomg.com
4.3/5 (28)Total Time 40 minsEstimated Reading Time 3 mins
BAKED ACORN SQUASH WITH BACON RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory Side DishServings 2Total Time 1 hr 10 mins
- Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife.
- Salt and pepper in the hollow scoop of each squash half. Place a bacon half in the hollow of of each squash.
- Place each squash half, with bacon, in a large baking pan, cut side up. Add about approximately 1/4-inch of water to the bottom of the baking pan so that the skins don't burn and the squash does not get dried out.
MAPLE ROASTED ACORN SQUASH WITH BACON - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
Reviews 34Category Side DishCuisine AmericanTotal Time 35 mins
- In a small bowl melt butter in microwave. Add brown sugar and maple syrup. Mix. Brush mixture over both sides of squash slices. Place on cookie sheet.
- Bake in preheated oven for 15 minutes. Flip slices over and cook for another 10 to 15 minutes, or until perfectly golden brown. Remove from oven.
SMOKY BACON-WRAPPED ACORN SQUASH - SOBEYS INC.
From sobeys.com
2.7/5 (11)Total Time 50 minsServings 10Calories 90 per serving
- Preheat oven to 190ºC (375ºF). In a small bowl, stir together brown sugar, chili powder, cumin, pepper and salt; set aside.
- Cut acorn squash in half along ridges. With large spoon, scrape out and discard pulp and seeds. Cut each half into five wedges. Place wedges in a large bowl. Toss with oil and half the brown sugar mixture.
- Cut bacon slices in half. Wrap each piece around the middle of a squash wedge. Place on parchment-lined baking sheet, with ends of bacon slices on underside of squash wedges. Sprinkle with remaining brown sugar mixture.
- Bake 25 to 35 min., turning over halfway, until squash is tender and starts to caramelize and bacon is golden. If bacon browns before squash is tender, tent baking sheet with foil and continue baking.
ROASTED BUTTERNUT SQUASH WITH BACON - TODAY.COM
From today.com
Estimated Reading Time 1 min
BAKED ACORN SQUASH WITH BACON RECIPE | CDKITCHEN.COM
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5/5 (1)Total Time 2 hrsServings 6
PASTA WITH ACORN SQUASH AND BACON RECIPE - CENTERCUTCOOK
From centercutcook.com
ROASTED ACORN SQUASH STUFFED WITH FARRO AND BACON
From adorefoods.com
5/5 (6)Category Side DishCuisine AmericanTotal Time 1 hr 10 mins
- Cut acorn squash in half lengthwise and scoop out seeds and pulp. Place squash halves, cut-sides down, on a large, lightly oiled baking sheet. Cover tightly with foil and bare until tender, about 30 minutes. Remove from oven and set aside.
- Meanwhile, in a medium saucepan, combine beef stock and farro. Bring to a boil over high heat, then reduce heat to medium-low and simmer, uncovered, until tender but still chewy, 30 minutes. Drain off any excess stock and put farro in a medium bowl.
- In a large skillet, heat oil over medium heat, add bacon and cook, stirring often, until crisp and browned, for about 5 minutes. Remove bacon to a paper-towel-lined plate to drain.
ACORN SQUASH SOUP WITH SAGE AND BEEF BACON
From sidechef.com
4/5 (1)Total Time 2 hrsCuisine AmericanCalories 55 per serving
- Lay the squash on a baking sheet, flesh side up, and season each half with a pinch of Salt and Pepper (to taste) and Ground Cinnamon (2 pinch). Spoon in ½ tsp of Ghee (2 tablespoon) in each squash.
CREAMY ROASTED ACORN SQUASH PASTA - COOKING CHAT
From cookingchatfood.com
5/5 (5)Calories 334 per servingCategory Main
- Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds — I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven.
- Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.
- The squash and the garlic will both take about 40 minutes to roast. After 40 minutes, remove the baking sheet to check for doneness. The squash is done when the skin pierces easily with a fork. If it does, turn the squash over — when roasted the flesh should be soft and beginning to brown. The garlic is done when the cloves have become quite soft and beginning to brown. If they are done, remove the squash and garlic and set aside to cool; or return to roast for another 5 minutes or so as needed.
- Start boiling a large pot of water for cooking the pasta with about 10 minutes roasting time left. Add the pasta after you’ve started cooking the sauce on the stovetop.
ACORN SQUASH RISOTTO WITH BACON {GF} - AVOCADO PESTO
From avocadopesto.com
4.7/5 (3)Total Time 45 minsCategory DinnerCalories 518 per serving
- Add bacon to pan and cook over medium heat until crispy. Remove and chop. In the same pan melt butter over medium heat and add the onion and squash. Cook for a few minutes, stirring frequently, until squash and onion have softened a bit.
- To the onion/squash add the rice and cook for a couple mins, until it is ever so slightly toasted. Add salt to taste.
- Begin to add the chicken broth, a ladle or 1/2 cupful at a time, stirring constantly until the liquid is almost completely absorbed before adding more. Repeat until this process until rice is soft and cooked through.
ONE PAN CHICKEN WITH BACON AND ACORN SQUASH - COOKING FOR ...
From cookingforkeeps.com
4.3/5 (3)Total Time 55 minsCategory Main CourseCalories 460 per serving
- 30 minutes before cooking, if you have time, set the chicken out so it can come to room temperature. Preheat oven to 375 degrees.
- Spread bacon on a large rimmed baking sheet. Bake in the oven for about 8 minutes or until the bacon begins to render about 1 tablespoon of fat. While using oven mitts, drain the bacon fat from the corner of the pan. Reserve.
- While the bacon cooks, add butter to a small skillet. Turn the heat on medium-high. Once the butter begins to melt and brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown and smells nutty. Pour into a medium bowl to cool.
- Once the butter has cooled slightly (about 1 minute), add brown sugar, paprika, garlic powder, cinnamon, and half of the sage to the bowl. Whisk to combine. Add the chicken breasts and use your hands to massage the rub into the breasts. Season the chicken on both sides with about 1 teaspoon of salt and a little bit of freshly cracked black pepper. Place the chicken breasts around the bacon on the sheet pan. Make sure there is no bacon under the chicken, as you want the bacon to crisp up.
RECIPES - ROASTED ACORN SQUASH WITH TURKEY BACON AND HERB ...
From applegate.com
Servings 4-6Total Time 15 minsCategory Side Dish
- Combine the squash wedges with 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper in a bowl; toss well until evenly coated. Arrange in a single layer on the baking sheet. Roast until squash is tender when pierced with a knife, about 25 minutes. Remove from the oven.
- Meanwhile, cook the chopped turkey bacon in a skillet over moderate heat until crisp and browned, about 8 minutes. Remove from the heat and set aside to cool.
- Stir together the chopped shallots, herbs, lemon zest, lemon juice and remaining 1 tablespoon olive oil in a bowl. Stir the cooled bacon into the herb mixture. Season with salt and pepper to taste.
ACORN SQUASH SOUP WITH SAGE & BEEF BACON | PRIMALGOURMET
From cookprimalgourmet.com
Cuisine CanadianCategory Main Course, Side Dish, SoupServings 4
- Preheat oven to 375°C. Cut squash in half, lengthwise, and remove seeds with a spoon. Lay the squash on a baking sheet, flesh side up, and season each half with a pinch of salt, fresh cracked black pepper, and a pinch of cinnamon. Spoon in ½ tsp of ghee in each squash. Bake in a 375°C oven for 45min – 60 min, or until fork tender.
- When the squash is fork tender, remove from the oven and let cool at room temperature for 10-15 minutes. Once cooled, and able to be handled, scoop out all of the inner flesh with a large spoon or melon baller and give it a rough chop. Discard the skin and set the flesh aside for the moment.
- Heat a large Dutch oven or a large heavy-bottomed pot over medium-high heat. Add the bacon to the pot and cook until crisp. Remove from pot and transfer onto paper towel for the time being.
- Lower the heat to medium. Depending on your bacon, you may need to remove all but 3 tbsp of the liquid fat that has rendered into the pot. Add in the celery, carrot, onion and garlic and cook until vegetables have softened. Season with a pinch of salt (this will help to sweat the vegetables.)
BAKED ACORN SQUASH WITH BACON & SAUSAGE - SAVVY SAVING COUPLE
From savvysavingcouple.net
5/5 (6)Total Time 1 hrCategory Dinner, Side DishCalories 898 per serving
- Wash and dry your squash. Using a sharp, large knife, and a sturdy cutting board that doesn’t move carefully slice your squash in half. You can cut it widthwise or lengthwise. Scoop out any seeds and excess flesh with an ice cream scoop. Discard seeds into the compost bin. Coat flesh sides of squash with olive oil. Place squash flesh side down on a parchment-lined baking sheet. Bake for 30-35 minutes at 400° Fahrenheit. Squash will be fork tender with a caramelized flesh and soft outer skin.
- Heat a large skillet and add bacon pieces to it. Cook until bacon is crisp and a deep reddish color. Remove pan from heat and remove bacon pieces using a slotted spoon. I put mine in a paper towel lined dish.
- Add ground sausage, chopped celery, apple, and onion to the pan and cook until sausage is browned and veggies are tender. Place the spinach in the pan and cook for about 45 seconds or until spinach is wilted. Add back the cooked bacon pieces, and bread crumbs. Stir to combine the filling.
- Scoop about 3/4 of stuffing to each baked acorn squash. Return squash to the oven and bake for an additional ten minutes. You can add some 4C Parmesan Cheese if you please. Simply sprinkle each with about a tablespoon of cheese before baking.
ROASTED SQUASH AND BACON HASH - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 6Estimated Reading Time 4 minsCategory BreakfastTotal Time 1 hr 5 mins
- Preheat oven to 425ºF.Divide squash, potatoes, onion, and mushrooms evenly onto 2 rimmed baking sheets.
- Sprinkle with salt and pepper to taste. Sprinkle bacon pieces evenly over the top.Bake in preheated oven until veggies are tender and bacon is getting crispy, about 45–50 minutes.
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