To say I like squash would be an understatement. I love it and cook it any chance I get. Butternut, acorn, kuri, I love them all. There are so many ways to enjoy squash and this post will tempt you to try it stuffed, roasted in wedges, in stews, in pasta, in couscous, in cake, in a quiche, in a fall panzanella salad and even as a mini tureen for soup! The first recipe is new and inspired by Julie at Hostess at Heart. It is a maple-bacon stuffed acorn squash, oven roasted to golden perfection. The maple syrup glazing on the cut surface transforms into a wonderful caramelized texture. The salty-sweet combination is a winner. Totally simple but irresistible as a main or as a side dish. The rest of the recipes are from the archives. Just click on the highlighted titles to be taken to the recipes.