Acorn squash is a vegetable that I just started to eat in the last year or two and I think I am trying to make up for 20 something years of not eating it! I love it roasted or in soup and most of the time eat it right out of the skin once it has been roasted with some olive oil, salt and pepper. But while going through pinterest I saw a recipe for sauteed butternut squash with goat cheese and I decided that I had to do this with acorn squash, bacon and goat cheese! I’m not sure I am going to be able to have it “just” roasted anymore!
Roasted Acorn Squash with Bacon & Goat Cheese: Serves 4
1 Roasted Acorn Squash
2oz Goat Cheese
2 Slices Bacon
After you have roasted the squash carefully scoop it out of the flesh and set it to the side. In a large saute pan cook the bacon till crisp then remove to a paper towel to absorb any excess grease. Pour the grease in the pan out of the pan then return it to the stove without wiping the rest of the grease out of the pan. Add the squash to the pan over medium heat with a healthy pinch of salt and pepper and let it absorb the remaining bacon grease, crumble the bacon and goat cheese into the pan and toss it all together, remove from the heat serve and enjoy!
WW: 3 Points Plus / serving