I love a recipe that is easy to prepare and yet very tasty and flavorful. Dousing in maple syrup, butter and filling with pecans puts a delicious spin on the fall favorite roasted squash. Sometimes I like to garnish this dish with some shaved cheese which balances the sweetness of the squash so well.
The melted butter and maple syrup mixture smells so heavenly! Then with the pecans added to it, this could be a yummy snack all by itself! I definitely enjoyed some butter maple syrup pecans that I put aside while waiting on my squash to roast in the oven.
Now to the recipe!
Ingredients:
- 1 Acorn squash
- 1 tablespoon butter
- 1 tablespoon maple syrup (I use Grade A)
- 1/4 cup chopped pecans
- Shaved Cheese to taste (optional)
PC: Rachel Matembe
Instructions:
1.Preheat the oven to 425 F and line a baking dish with foil or parchment for easy cleanup.
2. Carefully halve the squash then scoop out the seeds and strings.
3. Melt the butter with the maple syrup, stirring to combine.
4. Baste the cut sides of the squash with the butter maple syrup mixture and allow it to pool into the center of each half.
PC: Rachel Matembe
5. Add the pecans into the remaining butter maple syrup mixture, stir and set aside.
6. Bake the squash in the oven for 1 hour.
7. Remove from the oven and scoop the pecans evenly into each squash half then return the pecan-filled squash halves to the oven for an extra 10 minutes.
8. Remove from the oven and garnish with shaved cheese.
PC: Rachel Matembe
Serve warm and enjoy!
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