Acorn Squash with Bacon-Chive Crumbs

MAKES: 12 SERVINGS
PREP: 25 MINS
SLOW COOK: 4 HRS TO 6 HRS (LOW) OR 2 TO 3 HOURS (HIGH)

 

 

 

 


Ingredients

3 medium acorn squash (3-1/2 to 4 pounds total)

4 cloves garlic

3 sprigs fresh thyme

3/4 cup apple cider

1/2 cup chicken or vegetable broth

2 tablespoons packed brown sugar

4 thick slices bacon

1/2 cup panko (Japanese-style bread crumbs)

1/4 cup snipped fresh chives


Directions
  1. Cut 1/2 inch off the top and bottom of each squash; cut each squash in half lengthwise. Remove and discard seeds. Cut each squash half crosswise into 1/2-inch-thick slices.
  2. Layer squash slices in a 5- to 6-quart slow cooker. Add garlic and thyme. In a 2-cup glass measure stir together cider, broth, and brown sugar. Pour over squash in cooker.
  3. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
  4. In a large skillet cook bacon over medium heat for 5 to 7 minutes or until crisp. Drain bacon on paper towels; discard drippings. (Do not wipe skillet clean.) Finely crumble bacon. Heat skillet over medium-high heat. Add panko; cook and stir for about 3 minutes or until golden. Transfer toasted panko to a medium bowl; cool completely. Stir bacon pieces and chives into panko. Cover and chill until serving time.
  5. To serve, transfer squash to a serving platter. Sprinkle with panko mixture.

From the Test Kitchen
MAKE-AHEAD DIRECTIONS:

Prepare squash as directed in Step 1. Place squash slices in a resealable plastic bag; chill for up to 24 hours.


Nutrition Facts (Acorn Squash with Bacon-Chive Crumbs)

Per serving: 87 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 3 mg chol. , 134 mg sodium , 15 g carb. , 2 g fiber , 2 g sugar , 3 g pro.