This is a great dish on it's own or top it with a fried egg or grilled chicken or steak.
Here is what you will need.
1 acorn squash
1/3 cup freshly grated Parmesan cheese
2 TBS butter
2 cloves garlic, chopped
1/2 onion, chopped
1 large or 2 small sprigs rosemary, removed from stem and leaves chopped
1/4 cup bacon bits, from about 3 slices of cooked bacon
Kosher salt and fresh ground pepper
Cut the squash in half and remove the seeds. You can peel the squash before you roast it or after. Cut the squash into sections. Line a baking sheet with foil. Place the squash on the sheet and drizzle with some olive oil and season with salt and pepper. Roast at 350 degrees for 18 to 20 minutes.
While squash is roasting melt the butter in a large pan with a little dab of olive oil. Add in the onions and let them soften. Heat should not be too high.
Test your squash at about 15 minutes in. Pierce it with a fork. The fork should move easily thru the squash. Mine was still a little hard so I put it back in for 3 more minutes. You want it soft, but not mushy.
When the onions soften add in the garlic and rosemary and stir for about 2 minutes.
Stir in the bacon pieces and turn down the heat.
Let the squash cool a bit then remove the skins from the squash (if you have not already) and dice it.
Add the squash into the pan and grate in the Parmesan.
You can eat it just like that or do what I did, top with a fried egg. Let's Eat!!
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