1 medium Red Dog Farm Acorn Squash
1 lb. Red Dog Farm Shallots
1/2 lb. Chantrelles
1 large apple
4 slices bacon
Salt and pepper to taste

Preheat the oven to 375 degrees. Halve the squash and scoop out seeds. Bake cut side down until barely tender, about 30 minutes. Meanwhile, fry the bacon until crisp. Chop and set aside. Drain some of the bacon grease (or use it all, depending on your preference). Saute the chantrelles and shallots until tender. Add in the apple and bacon. Cover and let cook for a couple minutes. Don’t stir much in order to preserve the structure of the apple pieces. Pull the squash out of the oven and turn over. Fill each cavity with the filling and serve. Yum!