- 1 acorn squash, halved lengthwise and seeds removed*
- 1 1/2c bite-sized bread cubes (use a good, crusty bread)
- 2 slices bacon, cooked and crumbled
- 3/4c grated gruyere cheese
- 3 Tbsp milk
- 1/2 Tbsp fresh thyme (or 1/2 tsp dried)
- 1/2c diced onion
- olive oil
- salt and pepper
- In a small pan, saute onion in a small drizzle of olive oil until tender.
- While onion is cooking, brush or drizzle acorn squash with olive oil and sprinkle generously with salt and pepper.
- In a medium bowl, combine bread cubes, bacon, gruyere, milk, thyme, and cooked onion. Add a generous sprinkle of salt and pepper. Divide stuffing in half and pack into the hollowed out center of each squash half. Place stuffed squash upside-down on a cookie sheet sprayed with nonstick spray or lined with parchment paper.
- Bake at 400 degrees 45-55 minutes, or until stuffing is browned and squash is tender when pricked with a fork. If, after 25-30 minutes, the cheese is beginning to brown too quickly, add a small drizzle of water to the pan.
- Cut each half in half again to serve in wedges.
*If the seed pocket is quite small in your squash, you may need to scoop out a little extra flesh to make room for all of the stuffing. I didn’t need to do this, but each squash is different.