Side Dishes - Vegetables
Acorn Squash with Bacon-Chive Crumbs
3 medium acorn squash (3-1/2 to 4 pounds total)
4 cloves garlic
3 sprigs fresh thyme
3/4 cup apple cider
1/2 cup chicken or vegetable broth
2 tablespoons packed brown sugar
4 thick slices bacon
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup snipped fresh chives
Cut 1/2 inch off the top and bottom of each squash; cut each squash in half lengthwise. Remove and discard seeds. Cut each squash half crosswise into 1/2-inch-thick slices.
Layer squash slices in a 5- to 6-quart slow cooker. Add garlic and thyme. In a 2-cup glass measure stir together cider, broth, and brown sugar. Pour over squash in cooker.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
In a large skillet cook bacon over medium heat for 5 to 7 minutes or until crisp. Drain bacon on paper towels; discard drippings. (Do not wipe skillet clean.) Finely crumble bacon. Heat skillet over medium-high heat. Add panko; cook and stir for about 3 minutes or until golden. Transfer toasted panko to a medium bowl; cool completely. Stir bacon pieces and chives into panko. Cover and chill until serving time.
To serve, transfer squash to a serving platter. Sprinkle with panko mixture.
Better Homes & Gardens
