Instructions

1. Preheat the oven to 400F.
2. Halve the acorn squash and remove the seeds. Then soften the inside of the squash by baking on a baking tray in the oven for 40 minutes at 400F (200C) or microwave on high for 3 minutes.
3. Cook the beef bacon tips in a pot until crispy.
4. Boil the collard greens in a pot of boiling water for 40 minutes until tender.
5. Scoop out the inside of the acorn squash when it’s tender, and place the remaining “bowl” made of the squash skin back into the oven to dry out. Note – don’t scoop too close to the skin so that the bowl will hold its shape. Place the soft scooped-out acorn squash flesh into the pot with the beef bacon and the collard greens.
6. Add the orange and saffron (optional) to the pot and cook on a low heat until the acorn squash forms a mash consistency (5-10 minutes).
7. Remove the acorn squash bowls from the oven and divide the “mash” into the 4 acorn squash bowls to serve.