Thanksgiving is just around the corner and I am sure all of you are starting to gather your menu items, testing new Thanksgiving side dish ideas, and bringing out favorite tried and true recipes. I’m a fan of a mix of timeless favorites and new recipes, and I hope this Roasted Acorn Squash with Shallots, Bacon and Herbs makes it to your Thanksgiving table!
Acorn squash is my favorite winter squash; it is versatile, easy to roast, great when made into soups, and wonderful when stuffed. I am a fan of roasted squash with a variety of add ons, and bacon is always a winning pairing.
I have made acorn squash many ways and slicing and roasting is a quick way to roast the squash to make for an excellent side dish for Thanksgiving. You can keep the peel on since it will fall right off after roasting. I find peeling acorn squash can be a bit tricky, but if you are up to the task, go for it!
When I saw all of World Market’s new spices this fall season, I got so excited, especially when I found a jar of dried shallots. Shallots seem to be one ingredient I always forget to get fresh, yet I love using it in so many recipes. These dried shallots rehydrate when cooking and work perfectly wherever fresh shallots are used. I love versatile ingredients and am glad to have these as a pantry staple now.
This roasted acorn squash with shallots, bacon and herbs Thanksgiving side dish will be on my holiday table this year, and I hope it will be on yours as well!