Ingredients (serves 4)
2 acorn squash
1/2 white onion (minced)
2 cloves of garlic (minced)
1/4 c chicken stock
2 Tbsp olive oil
1 egg yolk
1/4 c milk
2 loaves of seven grain bread (cut into cubes)
8 strips of bacon (cooked crisp and chopped)
3 oz smoked gouda (shredded)
1 small handful of sage (chopped fine)
2 Tbsp picked thyme
2 apples (diced)
Salt and pepper to taste
Start by heating the olive oil in a sauté pan over medium high heat. Sweat the onions and garlic until they’re soft and translucent. Add the crisped chopped bacon into the pan along with the picked thyme. Cook for another minute to heat all ingredients. Allow the mixture to cool at room temperature for 10 minutes.
In a large mixing bowl add the rest of the ingredients along with the cooked onions, garlic, and bacon. Mix together and allow it to sit for 10 minutes. Cut your acorn squash in half and remove all the seeds and stringy flesh.
Fill each half of squash with a sizeable portion of the stuffing, then bake at 375 degrees for 75 minutes.