Acorn Squash with Filberts or Pecans

I didn't care for acorn squash until I tried this recipe.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 3  medium acorn squash
• 1⁄4 cup butter, softened
• 1⁄4 cup brown sugar, firmly packed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1  tablespoon orange zest
• 1  orange, juice of
• 1⁄2 cup  coarsely chopped  filberts or 1⁄2 cup pecans
•  water

Directions

1. Cut squash in half lengthwise; scoop out seeds and stringy stuff.
2. Whip butter with a fork and cream in the brown sugar, salt, cinnamon, and orange peel; beat in the orange juice, mix in the nuts.
3. Pour 1/2 inch of water in a large baking pan and arrange the squash cut side up in it.
4. Divide the butter mixture evenly among the squash cavities; cover the pan with lid or foil.
5. Bake in a 375° oven for 40 minutes; uncover, spread sauce around inside of squash, and continue baking uncovered for 40 minutes more, or until brown and tender.