Roasted Acorn Squash with Cinnamon, Maple Syrup, Butter, Bacon and Rosemary
Serves 6

Ingredients:
1 acorn squash
6 oz bacon, cooked and chopped into pieces
2 tablespoons butter
1/4 cup maple syrup
1 teaspoon cinnamon
2 sprigs of rosemary
salt and pepper

Directions:
1. Preheat oven to 400 F and line a sheet pan with parchment paper. 

2. Place the bacon slices on the prepared sheet pans and bake until chewy, about 15 minutes. Remove the bacon and then chop into bite-sized pieces. 

3. Meanwhile, prepare the acorn squash. First, cut the squash in half from top to bottom. Remove the seeds by scraping them out with a spoon or ice cream scoop. Lay each half flat side down and then cut each half into thirds. 

4. Melt the butter in the microwave and cover. Cook in 15 second increments until melted. Place the squash slices on the sheet pan (replace the parchment paper after cooking the bacon, if needed). Brush the flesh of each slice of squash with the melted butter. 

5. Combine the maple syrup and cinnamon in a small bowl then brush the flesh of each squash slice with this mixture. 

6. Season the squash slices with salt and pepper then place the slices cut side down on the prepared sheet pan. Bake for 30 min, removing the pan halfway through to flip each slice over. 

7. Remove the rosemary leaves from the stems and chop the leaves coarsely. Remove the squash slices from the oven and fill each slice's divot with the cooked and chopped bacon and rosemary. Drizzle with any remaining cinnamon maple syrup. 

8. Return the bacon-filled squash slices to the oven for 10 more minutes or until the squash flesh is golden brown. Remove from oven and season with more salt and pepper before serving.