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SIDE
DISHES -
VEGETABLES AND OTHER...
Acorn Squash Halves with Orange Pecans
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Acorn
Squash Halves with Orange Pecans |
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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 |
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William's- Sonoma: A Harvest of
Pumpkins and Squash |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
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Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Delicious
for dinner with roasted chicken on a cold wintery day!"
-San Diego, CA
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