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very easy
Prep Time
10 mins
Total Time
50 mins


3 tbsp
packed brown sugar
45 mL
1 tsp
chili powder
5 mL
1 tsp
ground cumin
5 mL
1/2 tsp
cracked black pepper
2 mL
pinch of salt
acorn squash (about 1 ½ lb/750 g)
1 tbsp
olive oil
15 mL
5 slices
Compliments thick cut bacon


Step 1

Preheat oven to 190ºC (375ºF). In a small bowl, stir together brown sugar, chili powder, cumin, pepper and salt; set aside.

Step 2

Cut acorn squash in half along ridges. With large spoon, scrape out and discard pulp and seeds. Cut each half into five wedges. Place wedges in a large bowl. Toss with oil and half the brown sugar mixture.

Step 3

Cut bacon slices in half. Wrap each piece around the middle of a squash wedge. Place on parchment-lined baking sheet, with ends of bacon slices on underside of squash wedges. Sprinkle with remaining brown sugar mixture.

Step 4

Bake 25 to 35 min., turning over halfway, until squash is tender and starts to caramelize and bacon is golden. If bacon browns before squash is tender, tent baking sheet with foil and continue baking.


These squash wedges reheat perfectly. Bake them up a couple days in advance, store in fridge. To reheat, place in parchment-lined baking dish or on baking sheet. Cover with foil and bake 10 to 15 min., until heated through; uncover and bake and other 5 to 10 min.
Substitute butternut or delicata squash for acorn squash.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
3 g
Saturated Fat:
1 g
14 g
3 g
4 g
5 mg
2 g
105 mg
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