Roasted Acorn Squash with Maple Glaze

Ingredients

• 2 large acorn squash
• ¼ cups butter
• 2 tbsp. dark brown sugar
• 1 tsp. Kosher salt
• 5 black pepper bacon slices
• 1 tbsp. chopped rosemary leaves
• ½ c. maple syrup
• 2 tbsp. red wine vinegar
• fresh rosemary leaves
• Freshly ground pepper

Method

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Combine butter and next 2 ingredients. Coat squash with butter mixture
3. Arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
4. Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp.
5. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet.
6. Cook rosemary in hot drippings 1 minute.
7. Stir in syrup and vinegar and cook, stirring often, 5 minutes (until reduced by almost half)
8. Arrange squash on a serving platter and drizzle with warm maple mixture.
9. Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.