Maple glazed acorn squash is roasted with turkey bacon and an egg. A perfect grain and gluten free way to enjoy a delicious breakfast!
- 1–2 small acorn squash, seeded and cut into 1-inch rings
- Turkey Bacon, one for each ring (I used Applegate Turkey Bacon)
- Large eggs, one for each ring
- 4 tablespoons pure maple syrup
- 2 tablespoon grass-fed or dairy-free butter
- salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit. Wash and dry squash thoroughly. Using a serrated knife, cut the ends off of the squash. Cut into 1-inch rings and remove seeds. I used a round cookie cutter the size of the center of the squash, but you can also use a spoon to remove the seeds and pulp. Place rings on a lightly greased baking sheet.
- Melt butter in a small microwavable dish. Add maple syrup and stir to combine (Should be enough to glaze the tops and bottoms of 6–8 slices.) Brush the tops of the squash with the maple mixture and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes.
- After they have baked for 10 minutes, remove the pan from the oven. Flip the rings over, brush maple glaze on the other side and sprinkle with more salt and pepper. Place a piece of bacon into each ring, lining each cup and overlapping the sides of the squash (see picture above.) Place back in the oven and bake for 20 minutes.
- In 20 minutes, remove the pan again and check each piece of bacon to make sure they fit along the inside of the rings. There needs to be enough room for the egg. Crack an egg into each cup and sprinkle with a little salt and pepper. Bake for 5–10 minutes, until the egg is cooked to your liking. Remove the pan from the oven and let cool for a minute. Use a spatula to carefully pick each squash ring up from the pan and transfer to a plate. Serve immediately. Some acorn squash skin is thin enough to eat. It’ll depend on the thickness of the skin on your squash, but the skin can be eaten.
- Prep Time: 15
- Cook Time: 40