Exquisite Maple Pecan Roasted Acorn Squash Recipe
Ingredients:
- 2 acorn squash, halved and deseeded
- 2 tablespoons of butter
- 4 tablespoons of maple syrup (or substitute with brown sugar or honey)
- 1/4 cup of toasted and coarsely chopped pecans (optional)
Directions:
- Arrange the squash halves on a baking sheet with the scooped sides facing up. Divide the butter and maple syrup evenly among the hollowed-out centers.
- Roast in a preheated oven at 400°F (200°C) until tender, typically 40-50 minutes. While baking, baste the insides with the butter and syrup mixture.
- Once cooked, sprinkle the toasted pecans over the squash and serve warm, ready to enjoy with a spoon!
Additional Notes:
- Acorn squash are also known as pepper squash.
- Baking time may vary based on the size of the squash.
- For added flavor, consider mixing 2 teaspoons of white miso paste into the butter and maple syrup mixture.
- Enhance the dish further by adding 2 tablespoons of crumbled blue cheese after baking, or 2 tablespoons of cooked and crumbled bacon.
- For a different serving style, scoop out the flesh from the skins, mash it, and savor it like mashed potatoes!
Nutrition Facts (per serving):
- Calories: 189
- Fat: 5g (Saturated Fat: 3g, Trans Fat: 0g)
- Cholesterol: 15mg
- Sodium: 9mg
- Carbohydrates: 35g
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Delight your taste buds with these easy roasted acorn squash boats, filled with buttery maple syrup and topped with crunchy toasted pecans!
