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Maple Bacon Acorn Squash

I don’t know about your family, but in our family holidays are all about the side dishes. I kid you not, we always make at least TEN side dishes to accompany our Thanksgiving turkey! We have our old standbys, but we usually try a few new ones every year. This savory sweet dish highlights seasonal squash just made it to the top of my list.

Maple Bacon Acorn Squash


Lisa @ onceamonthmeals.com, adapted from Cook Eat Paleo


  • 4 cups acorn squash, cooked and mashed
  • 2 Tablespoons butter, melted
  • 2 Tablespoons maple syrup
  • 0.5 cups bacon, cooked and crumbled
  • 1 teaspoon sea salt


In a large bowl combine squash, butter, and maple syrup. Stir until smooth. Gently fold in bacon and sea salt. Transfer to baking dish. Warm in oven 350F for 10-15 minutes until heated through.

Freezing Directions:

Prepare as directed above but do not bake.  Divide into gallon freezer storage bags, label and freeze. TO SERVE: Thaw. Transfer contents to glass baking dish. Reheat in oven 350F for 10 -15 minutes until heated through.

Servings:  6

**conversion chart image provided by Erik Spiekermann

3 Responses to “Maple Bacon Acorn Squash”

  1. Mary Smith says:

    I didn’t have maple syrup in the pantry and didn’t want a single-item grocery run. But I substituted molasses, in good Southern fashion. And, with bacon? What’s not to love. Acorn squash will now grace my table; thanks for sharing.

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