Acorn Squash with Bacon-Chive Crumbs

Acorn Squash with Bacon-Chive Crumbs
2 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
25 mins
Slow Cook:
4 hrs to 6 hrs (low) or 2 to 3 hours (high)
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Acorn Squash with Bacon-Chive Crumbs

Ingredients
3
medium acorn squash (3-1/2 to 4 pounds total)
4
cloves garlic
3
3/4
cup apple cider
1/2
cup chicken or vegetable broth
2
tablespoons packed brown sugar
4
thick slices bacon
1/2
cup panko (Japanese-style bread crumbs)
1/4
cup snipped fresh chives

Directions

  1. Cut 1/2 inch off the top and bottom of each squash; cut each squash in half lengthwise. Remove and discard seeds. Cut each squash half crosswise into 1/2-inch-thick slices.
  2. Layer squash slices in a 5- to 6-quart slow cooker. Add garlic and thyme. In a 2-cup glass measure stir together cider, broth, and brown sugar. Pour over squash in cooker.
  3. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
  4. In a large skillet cook bacon over medium heat for 5 to 7 minutes or until crisp. Drain bacon on paper towels; discard drippings. (Do not wipe skillet clean.) Finely crumble bacon. Heat skillet over medium-high heat. Add panko; cook and stir for about 3 minutes or until golden. Transfer toasted panko to a medium bowl; cool completely. Stir bacon pieces and chives into panko. Cover and chill until serving time.
  5. To serve, transfer squash to a serving platter. Sprinkle with panko mixture.

From the Test Kitchen

Make-Ahead Directions:

Prepare squash as directed in Step 1. Place squash slices in a resealable plastic bag; chill for up to 24 hours.

Nutrition Facts

(Acorn Squash with Bacon-Chive Crumbs)
    Per serving:
  • 87 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 134 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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