Acorn Squash Stuffed with Bread, Cheese, and Bacon
2 slices bacon
1 small shallot, sliced thin
1 clove garlic, minced
2 teaspoons chopped sage (about 3 to 4 leaves)
1 1/2 cups of bread cubes (from a crusty loaf or baguette, cut into dice-sized pieces)
3/4 cup mixed grated cheeses (We used gruyere, fresh mozzarella, and cheddar. This would be a great time to use up .)
3 tablespoons heavy cream
1 medium acorn squash, sliced lengthwise and seeded*
salt and pepper
1Heat oven to 400 degrees.
2 Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside. In the same pan, cook the shallot until beginning to brown, about 4 to 5 minutes. Add the garlic and sage and cook just until fragrant, about one minute (don't burn the garlic).
3 In a medium bowl, combine the shallot mixture, bread cubes, cheeses, and bacon. Pour in the cream and stir until everything is moistened. Add a pinch of salt and a few grinds of pepper.
4 Rub a drizzle of olive oil over the squash, coating the sliced edges and the cavity. Sprinkle over some salt and pepper. Divide the stuffing between the halves, packing it in so that the squash can still lie flat when turned upside-down.
5 Carefully place the squash halves upside-down in a baking dish. Bake for about one hour, until the flesh of the squash can be easily pierced with a knife. If the juices and cheeses start to burn after 30 or 45 minutes, add a few tablespoons of water to the dish. Once the squashes are cooked, use a spatula (or two) to flip them over. Serve as is or slice down the middle.