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• 2 Tbsp shelled and chopped pistachios
How to Cube
Cut stem and blossom ends with a sharp knife.
Once peeled, halve the squash right down the middle.
Cut each half right above the seed cavity, splitting it into the neck and the body. This makes it easier to cube.
Cube it all up. Try to cut similar sizes for more even cooking.
Peel squash. Ceramic peelers get the job done with ease!
Cook as desired. To roast, place into pan. Add oil and seasonings of your choice. You can also boil, sauté or add directly to soup or stew. 1 3 2 4 5 6 7 8
Scoop seeds out with a spoon. You can toss with olive oil and salt. Roast on a sheet pan at 300°F for 20-25 minutes. Cut the neck into evenly sized strips. Repeat this step with the body (you’ll cut rings instead of strips).
Bacon & Herb Stuffed Acorn Squash
INGREDIENTS:
• 12 oz. North Country Smoke house Applewood Smoked
Uncured Bacon
• 2 acorn squash, halved & seeded
• 3 TBSP olive oil, divided
• 2 small shallots, finely chopped
• ½ C mixed finely chopped herbs (we recommend parsley, chives, thyme & marjoram)
• 1 TBSP lemon juice
• Zest of 1 lemon
• ½ TSP salt
• ½ TSP pepper
COOKING INSTRUCTIONS
1. Preheat the oven to 450F.
2. Evenly coat each squash half with 1 ½ TSP of olive oil, 1/8 TSP salt, and 1/8 TSP pepper. Place on baking sheet and roast until squash is tender when pierced with a knife, about 25 minutes. Remove from oven.
3. Meanwhile, cook the Applewood Smoked Uncured Bacon in a skillet over medium heat, turning the slices occasionally for 8-12 minutes until bacon is crispy. Remove heat and set aside to cool and drain.
4. Stir together the chopped shallots, herbs, lemon zest, lemon juice, and remaining 1 TBSP olive oil in a bowl. Roughly chop bacon slices and stir into the herb mixture. Season with salt and pepper to taste.
5. Transfer the roasted squash to a serving platter. Divide the bacon & herb mixture into the squash haves and serve immediately.
Recipe courtesy of North Country Smokehouse