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Greetings fellow foodies, this past week I have been busy in the kitchen despite feeling under the weather; and I must say I have had some fantastic recipes emerge from the fog of cold medicine! Now most people think of winter when they hear the word squash but really it can and should be eaten throughout the year! It is so versatile and delicious but I find myself doing the same preparation every time I cook acorn squash! Now I normally just cut the Acorn Squash in half and throw some butter and spices in it but this time I decided to throw some bacon in the mix since I had slice or two left from the package and I am so glad I did! It was bancontasic and a must save recipe for my vegetable arsenal. When choosing the right acorn squash make sure that you have a shiny green and orange skin. The funny thing about Acorn Squash is that it will last up to a month on the kitchen counter but only two weeks in the fridge! If you have any leftovers, you can freeze it and use it for later. Before freezing your acorn squash, you must cook it and remove the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze ten to twelve months if you need to. Great Tip if you find it on sale.
When you purchase an Acorn Squash, you should look for a squash that is relatively three pounds or less. If it is more than three pounds it can be dry and stingy and that is definitely not something you want to eat. Once you try the recipe below you will want to eat this all the time and put your own twist on it!
