Peter Radjou's Acorn Squash Stuffed with Bacon and Fall Vegetables

Name: Acorn Squash Stuffed with Bacon and Fall Vegetables
Ingredients: 5 Acorn Squash; 1 Butternut Squash, peeled and diced; 2 lbs. Indiana Kitchen Bacon; 1 16 oz. can of Red Gold Tomatoes with Green Chilies; 1 Carrot, peeled and diced; 1 Red Onion, diced; 6 Garlic cloves, chopped; 1 Red Pepper, diced; 1 Zucchini, diced; 1 Yellow Squash, diced; 1 Sprig Rosemary, chopped and (3) sprigs for garnish; 1 Stick Butter; ¼ Cup Brown Sugar; 12 oz. Wedge of Gruyere Cheese, grated; 1 Cup Heavy Cream; ¼ Cup All Purpose Flour; ½ Cup White Wine; Black Pepper to taste; Salt to taste; ½ tsp. Crushed Red Pepper; 4 oz. Grated Parmesan; Beet puree for plate decoration and garnish

A celebration of fall with hearty seasonal vegetables paired with bacon and infused Red Gold Tomatoes to create a creamy and flavorful stuffed acorn squash.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose, Shellfish

Purchase | $4.99

By Peter Radjou

2018 WORLD BACON CHAMPION The World Food Championships

View all of Peter Radjou's posts.

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