Yesterday, Nick and I had a little fun at our local hippy grocery, Native Roots, and came back with 20+ pounds of grass-fed lamb, pork (BACON), chicken and beef between the two of us, as well as some pastured butter, which I didn't even know was available here, and had never tried before...a travesty.
Buttery Bacon and Mushroom Stuffed Acorn Squash
-1 acorn squash
-2 tbsp pastured butter (or coconut oil)
-2-3 oz bacon ends (or thick-cut bacon), chopped
-1/4 - 1/2 c mushrooms, chopped
-1 shallot (or 2-3 tbsp onion), thinly sliced
-Ground pepper and cinnamon to taste
Preheat oven to 400 F. Cover the bottom of a casserol dish or shallow baking pan with about 1/4" water. Half an acorn squash lengthwise, across stem. Clean out innards/seeds. Spread exposed surfaces with butter, and place cut side up in the baking dish. Bake for about 1 hour, removing briefly at 30 min to re-butter the exposed surfaces with the melted butter that has pooled up in the squash.
When there's about 15-20 minutes of baking time left on the squash, add bacon to a large, cold pan, and cook over medium heat until it begins to brown. Add shallots and mushrooms, and saute until mushrooms are soft and shallots are translucent. Stir frequently to prevent the shallots from burning.
Plate the squash and load up with the stuffing. I really like this as a breakfast, but with a little veggie side, it would satisfy me at lunch or dinner as well.