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A sweet and nutty side
dish...
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2 medium |
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acorn
squash, halved lengthwise and seeded |
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3 Tbs |
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butter, at
room temperature |
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2 Tbs |
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lightly
packed brown sugar |
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½ tsp |
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ground
cinnamon |
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1 Tbs |
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grated
orange zest |
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¼ cup |
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freshly
squeezed orange juice |
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½ cup |
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pecans,
roughly chopped |
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1 |
Preheat oven to
375°F. |
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2 |
Place squash,
cut-side-down, in a large shallow baking dish and fill
with water to come ½ inch up the sides. Bake until
tender when pierced with a knife, about 40 minutes. |
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3 |
Turn the squash
cut-side-up and place in a clean baking dish. In a small
bowl, cream together butter, brown sugar, cinnamon, and
orange zest and juice; mix in the nuts. Divide the
butter mixture evenly among the squash cavities.
Continue baking, uncovered, until lightly browned, about
20 minutes longer. Serve hot. |
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Servings: 4 |
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Recipe Source |
| William's-
Sonoma: A Harvest of Pumpkins and
Squash |
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