Acorn squarsh with pecan butter
I don’t know why I call them squarshes, but I do. The “r” just adds a little something extra. Someone accused me of making him “gourds for dinner,” so I punished him by taking the squarsh with more pecan butter on it.
Acorn squash is delicious on its own, or with just a touch of brown sugar, but if you want something a bit fancier, this is a nice addition to the “gourd.”
This recipe is for four halves, so if you want just one squash for two people, divide it in half! Modified from Pillsbury.
- 2 acorn squash, cut in half
- 3 tablespoons butter or margarine
- 1/4 cup firmly packed brown sugar
- 1 tablespoon pure maple syrup
- 1/4 cup finely chopped pecans
- Cut the squash in half and place them cut side down in about 1/4 inch of water in a baking dish lined with foil. Bake at 350 for about 35 minutes or until they start to get soft.
- Meanwhile, in a small saucepan over medium heat, melt the butter and combine the remaining ingredients, stirring frequently, until the sugar melts.
- Remove the squash from oven and flip the squash over so they are cut side up, and distribute the pecan butter evenly among the halves. Cook for a remaining 10-15 minutes or until the sides of the squash are very soft and tender.