Acorn Squash with Bacon-Chive Crumbs
Tip: Make Ahead Directions: Prepare squash as directed in Step 1. Place squash slices in a resealable plastic bag; chill for up to 24 hours.
- 3 medium acorn squash ( 3.5 to 4 pounds total)
- 4 cloves garlic
- 3 sprigs fresh thyme
- ¾ cup apple cider
- ½ cup chicken or vegetable broth
- 2 tablespoons packed brown sugar
- 4 thick slices bacon
- ½ cup panko (Japanese style bread crumbs)
- ¼ cup snipped fresh chives
- Cut ½ in off the top and bottom of each squash; cut each squash in half lengthwise. Remove and discard seeds. Cut each squash half crosswise into ½ inch thick slices.
- Layer squash slices in a 5-6 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 2-3 hours.
- In a large skillet cook bacon over medium heat for 5 to 7 minutes or until crisp. Dranin 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.