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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Roasted Acorn Squash with Turkey Bacon and Herb Confetti

Roasted squash recipe

This squash dish was conceived as a festive holiday side dish, but there’s no reason it can’t be a weeknight main course, paired with a leafy green salad.

  • Dairy-Free

  • Gluten-Free


Serves 4-6 | Total Time: Less Than 15 Mins

Ingredients

2 acorn squash, halved, seeded and cut into thick wedges
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 package of Applegate Organics® Turkey Bacon
2 small shallots, finely chopped
½ cup mixed finely chopped herbs, such as parsley, chives, thyme, marjoram and/or chives
Zest of 1 lemon
1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 450°F.
  2. Combine the squash wedges with 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper in a bowl; toss well until evenly coated. Arrange in a single layer on the baking sheet. Roast until squash is tender when pierced with a knife, about 25 minutes. Remove from the oven.
  3. Meanwhile, cook the chopped turkey bacon in a skillet over moderate heat until crisp and browned, about 8 minutes. Remove from the heat and set aside to cool.
  4. Stir together the chopped shallots, herbs, lemon zest, lemon juice and remaining 1 tablespoon olive oil in a bowl. Stir the cooled bacon into the herb mixture. Season with salt and pepper to taste.
  5. Transfer the roasted squash to a serving platter. Spoon the bacon-herb mixture over the squash wedges and serve at once.

Gluten-Free

Dairy-Free