Maple-Pecan Acorn Squash

By • December 3, 2012 • 1 Comments

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Author Notes: I threw together something easy + scrumptious with the acorn squashes I had lying around from my trip to the farm stand.HeatherPierceG

Makes 4

  • 2 Acorn Squashes
  • 2 tablespoons melted butter or olive oil
  • 2 tablespoons butter
  • 1/2 cup pecans
  • sea salt
  • 2 tablespoons maple syrup (optional)
  1. Preheat oven to 400 degrees.
  2. Slice squashes in half, lengthwise.
  3. Slice of a wee bit of the outside shell so the squash has a flat surface to stand on.
  4. Scoop out the seeds.
  5. Brush inside of squash with melted butter or olive oil.
  6. Place cut-side down on a baking sheet and bake for about 30 minutes.
  7. Flip squash over with tongs or a spatula and place 1/2 tbsp of butter and about 1 tbsp of roughly chopped pecans into the cavity of each squash half and sprinkle with sea salt. Reduce oven to 350 degrees and bake for about 15-25 minutes.
  8. When squash is tender enough to easily fall away when scraped with a fork, remove from oven, drizzle a bit of maple syrup into each half (optional), and enjoy it’s heavenly goodness.
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8 days ago GKK

this also worked nicely with chopped hazelnuts in lieu of pecans!