2 Buttercup squash, about 3 1/2 lbs (1.6 kg) each, stem removed
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) balsamic vinegar
8 slices bacon
Salt and pepper
Preparation
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Cut each squash in half horizontally to form four bowls. With a spoon, scrape out the seeds until the inner surface is smooth. As the top of the squash is shallower, dig into the flesh if necessary. With a knife, score the flesh in a crisscross manner every 2.5-cm (1-inch) without piercing the skin. Brush with the oil and vinegar. Season with salt and pepper. Place 2 slices of bacon into each cavity. Place on a baking sheet. Bake for about 1 hour and 30 minutes or until the flesh is tender and the bacon is crispy. Remove the bacon and keep aside.
Description
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