Recipes and Cooking Acorn Squash with Bacon-Chive Crumbs 4.8 (5) Keep your oven free for large cuts of meat or poultry and put your slow cooker to work in this comforting side dish that gets finished with a crunchy bacon topper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 29, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 medium acorn squash (3-1/2 to 4 pounds total) 4 cloves garlic 3 sprigs fresh thyme ¾ cup apple cider ½ cup chicken or vegetable broth 2 tablespoon packed brown sugar 4 thick slices bacon ½ cup panko (Japanese-style bread crumbs) ¼ cup snipped fresh chives Directions 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. 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. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. 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. To serve, transfer squash to a serving platter. Sprinkle with panko mixture. Make-Ahead Directions: Prepare squash as directed in Step 1. Place squash slices in a resealable plastic bag; chill for up to 24 hours. Rate it Print Nutrition Facts (per serving) 87 Calories 2g Fat 15g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 87 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 134mg 6% Total Carbohydrate 15g 5% Total Sugars 2g Protein 3g Vitamin C 12.4mg 62% Calcium 40.4mg 3% Iron 0.9mg 5% Potassium 378mg 8% Folate, total 20.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.