Get ready to transform your dinner table with a mind-blowing dish that combines the rustic charm of roasted acorn squash with the irresistible decadence of bacon and kale bread pudding! This show-stopping recipe is about to become your new obsession, blending seasonal vegetables, crispy bacon, and a custardy bread filling that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort meal, this recipe promises to elevate your culinary game and leave everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved
- 4 slices bacon, chopped
- 2 cups kale, chopped
- 2 cups bread, cubed
- 1 cup milk
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the acorn squashes in half lengthwise. Use a spoon to remove the seeds and stringy pulp from the center of each squash half.
- Drizzle the squash halves with olive oil, and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, cook the chopped bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In the same skillet with bacon fat, sauté the chopped kale until it wilts and becomes tender, about 3-4 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add the cubed bread and gently fold to coat the bread with the egg mixture.
- Let the bread soak for 10 minutes, allowing it to absorb the liquid. Fold in the cooked bacon and sautéed kale.
- Once the squash is tender, remove from the oven and carefully flip the halves cut-side up.
- Fill each squash half with the bread pudding mixture, pressing gently to pack it in.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the bread pudding is golden brown and set.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose firm, symmetrical acorn squashes with smooth, unblemished skin for the best roasting results.
- For extra flavor, try using sourdough or challah bread instead of standard white bread to add depth to your bread pudding.
- Make sure to press the bread pudding mixture firmly into the squash halves to ensure a compact, moist filling.
- If you're vegetarian, substitute bacon with smoked paprika or sun-dried tomatoes for a similar smoky flavor profile.
- Let the bread soak in the egg mixture for at least 10 minutes to ensure maximum flavor absorption and a custardy texture.
- Use a sharp knife to create a flat base on the squash halves if they're wobbling, ensuring they sit stable on the baking sheet.
- For a crispy top, sprinkle some grated Parmesan cheese over the bread pudding before the final bake.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 110mg
