Maple Acorn Squash with Bacon

This maple roasted acorn squash combines the natural sweetness of winter squash with savory bacon, crunchy pecans, and tangy feta for a perfect fall or winter side dish. The flavors meld beautifully while roasting, creating a dish that feels both comforting and elegant.

I first served this at a Thanksgiving dinner when I wanted something beyond traditional sweet potatoes. The empty dish and requests for the recipe convinced me it deserved a permanent spot in my fall rotation.

Ingredients

• Acorn squash: With its sweet nutty flavor and edible skin makes the perfect vessel for these toppings
• Butter: Adds richness and helps the squash caramelize beautifully in the oven
• Maple syrup: Brings natural sweetness that enhances the squash. Look for pure maple syrup for the best flavor
• Bacon: Contributes a smoky salty element that balances the sweetness. Choose thick-cut for more texture
• Pecans: Add essential crunch and warmth. Toast them first to intensify their flavor
• Feta cheese: Provides a tangy creamy contrast to the other components. Use a good quality block and crumble it yourself

Step-by-Step Instructions

Prepare the Squash:

Cut each acorn squash in half from stem to tip using a sharp chef's knife. Scoop out the seeds and stringy parts with a spoon, creating a clean hollow in each half. Place them cut side up on a rimmed baking sheet, ensuring they sit stable without rocking.

Season and Prepare for Roasting:

Divide the butter into four equal portions and place one piece in the hollow of each squash half. Drizzle one tablespoon of maple syrup into each hollow, allowing it to pool around the butter. This combination will melt together during roasting and baste the squash with sweet buttery goodness.

Roast to Perfection:

Place the prepared squash in your preheated 400°F oven and roast for about 45 minutes. Every 15 minutes, open the oven and spoon the melted butter and syrup mixture over the exposed flesh of the squash. The squash is done when a fork easily pierces the flesh with no resistance.

Prepare the Toppings:

While the squash roasts, cook your bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain excess fat, then crumble into small pieces. Toast the pecans in a dry skillet over medium heat for 4-6 minutes, stirring frequently until fragrant, then coarsely chop them.

Assemble and Serve:

Remove the squash from the oven when tender. Immediately sprinkle each half with an equal portion of crumbled bacon, followed by the toasted pecans. Finish with crumbled feta cheese, which will slightly soften from the heat of the squash without fully melting.

My favorite part of this recipe is watching guests take their first bite and see their surprised delight at how the feta suddenly transforms the dish. Its tanginess cuts through the sweetness perfectly, making even squash skeptics ask for seconds.

Make Ahead Options

You can roast the squash up to two days ahead and store it covered in the refrigerator. When ready to serve, reheat in a 350°F oven for 15-20 minutes until warmed through, then add the toppings fresh. This makes it perfect for holiday meals when oven space and time are at a premium.

Seasonal Variations

In summer, try substituting the acorn squash with large portobello mushroom caps for a lighter version. During winter holidays, add a sprinkle of dried cranberries for festive color and tart contrast. For spring, incorporate fresh herbs like thyme or rosemary into the butter mixture before roasting.

Dietary Adaptations

For a vegetarian version, replace the bacon with smoky roasted chickpeas. Those avoiding dairy can substitute the butter with olive oil and skip the feta or use a plant-based alternative. For a paleo-friendly option, replace the maple syrup with a smaller amount of honey and use goat cheese instead of feta.

Serving Suggestions

Serve this squash alongside a simple green salad dressed with vinaigrette for a light dinner. For a more substantial meal, pair with roasted pork tenderloin and steamed green beans. The dish also works beautifully as part of a holiday buffet where it can be served at room temperature.

Frequently Asked Questions

→ Can I substitute the maple syrup?

Yes, you can substitute maple syrup with brown sugar or honey for similar sweetness.

→ How do I know when the squash is tender?

You can check the squash by inserting a fork. If it goes in easily, the squash is done baking.

→ Can I use other cheeses instead of feta?

Absolutely! Goat cheese or blue cheese would also pair well with the sweet and savory flavors.

→ What is the best way to toast pecans?

Toast pecans in a dry skillet over medium heat for 2–3 minutes while stirring frequently, or in the oven at 350°F (175°C) for 5–7 minutes.

→ Can I make this dish ahead of time?

You can roast the squash ahead of time and store it in the fridge. Add the toppings right before serving and reheat in the oven.

→ Is this dish suitable for vegetarians?

To make it vegetarian, simply omit the bacon or substitute with vegetarian bacon alternatives.