INGREDIENTS
•
2 large acorn squash
•
0.25 c. butter
•
2 tbsp. dark brown sugar
•
1 tsp. kosher salt
•
5 black pepper bacon slices
•
1 tbsp. chopped rosemary leaves
•
0.50 c. maple syrup
•
2 tbsp. red wine vinegar
•
Fresh rosemary leaves
•
Freshly ground pepper