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Acorn Squash
Butter Pecan

 


We bought the farm.  With it came pecan trees.  Last year we fertilized the trees and in the fall had a fantastic harvest.  WOW, what a difference fresh pecans make when cracked open and used in an acorn squash.  This is still one of our fall harvest favorites, now with new meaning.

INGREDIENTS:

2 acorn squash
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 tablespoons maple-flavor syrup
1/4 cup coarsely chopped pecans

DIRECTIONS:

Heat oven to 350F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.

Bake at 350F for 30 to 35 minutes or until almost tender.

Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.

Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
 

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