Prep 25 mins
Cook 50 mins
Incredibly simple and delightfully good!
- 2 acorn squash
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup firmly packed brown sugar
- 2 tablespoons maple-flavor syrup
- 1⁄4 cup coarsely chopped pecans
- Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
- Bake at 350°F for 30 to 35 minutes or until almost tender.
- Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
- Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
can the squash be cooked the day ahead and then heated with glaze
It was an intense topping on an underwhelming base. Maybe another method would be better at developing the flavor of the squash itself. I also believe that a bit of salt was required to make the pecans nutty.
Wonderful flavor -- absolutely loved this squash dish and wish I had made it for Thanksgiving. But, there's always Christmas, next Thanksgiving and everyday of the year in between. : ) So simple to make and so delicious. Made for What's on the Menu tag game.