Acorn squash roasted with just a bit of olive oil and salt is delicious on its own, but it works equally well as the foundation for complementary flavors. This recipe juxtaposes the rich, earthy backdrop of roasted squash against salty bacon, bitter kale, sweet balsamic reduction, and slightly sour creme fraiche.
My love of winter squash has a lot to do with how easily it can be prepared. Acorn squash requires nothing more than to be chopped in half and to have the seeds removed. Then, the two halves can be brushed with oil and roasted cut-side down for slightly less than an hour. While the squash is roasting, there is plenty of time to prepare other foods.
While I made the recipe with creme fraiche, it could be replaced with sour cream or plain greek yogurt if you have either of those on hand.