Maple Bacon Acorn Squash

• 1 Acorn Squash, halved, seeds removed but reserved
• 1 cup Maple syrup
• 2 pinches salt
• 2 strips of thick-cut bacon, cut in half
• 1/2 cup fresh corn kernals cut from an uncooked ear of corn
• 4 sprigs fresh thyme leaves, chopped
• 1 teaspoon cinnamon
• A few slivers of butter

1. Preheat the oven to 375 degrees.
2. Cut the squash in half, remove the seeds and spread them out along the bottom of a baking sheet. Sprinkle with cinnamon.
3. Into the center of each half squash sprinkle some salt, half the thyme leaves (chopped) and a sliver of butter. Add 1/4 cup of syrup. Add the strips of bacon on top. Then add the corn. Pour the rest of the maple syrup over that.
4. Place on the baking sheet with the seeds and bake until the edges of the squash are a golden brown (about an hour) and the flesh is tender (poke gently with a fork to make sure--if it easily goes in all the way to the skin, it's done).
5. Top with a sprinkling of the cinnamonny squash seeds to add some crunch. Garnish with the rest of the thyme leaves. Serve immediately

acorn, maple syrup, salt, bacon, corn kernals, thyme, cinnamon, slivers

Taken from food52.com/recipes/542-maple-bacon-acorn-squash (may not work)