4 Reviews
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prairieprincess on 11.1.2010
I’ve made the brown sugar/butter acorn squash for years why didn’t I think of adding bacon?!? You are a genius! 
I too added a little rosemary and cooked at 350 for 90 minutes and they were perfection. My husband who usually turns up his nose at acorn squash was lured in by the bacon and gave it a “that’s pretty good” review and for him to call squash pretty good is a life accomplishment.
Thanks for a great recipe!
mel15brk on 9.29.2010
These were wonderful. The salty and the sweet were just right. Like Briana said before me, they took a lot longer to cook than the recipe said, I ended up putting them in the microwave to finish cooking after being in the oven for 45 minutes. All in all this is a fabulous recipe that I’ll be making over and over again. Thanks for sharing!
Briana on 5.18.2010
These were delicious! I stole the idea of adding a little rosemary from Ree’s recipe (for acorn squash wedges) and cut back a little on the sugar, but yum. I ended up eating an entire squash myself and my husband who’s usually not adventurous when it comes to veggies was scraping all he could out of his half. Thanks!
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Gabreial on 9.18.2009
This recipe was lovely. It was easy to follow, and turned out delicious. I kept the bacon out for mine, but the fellas enjoyed it in theirs. I also reduced the sugar a lot, to less than a teaspoon for each half and it was perfectly sweet. I also had to cook 3 squash for 1.5 hours so you may need to adjust your schedule for a longer cooking time.
Thanks!