“Pecan Pie” Acorn Squash – Make it This Weekend

I hope that you and your loved ones stayed safe and sound during this week’s crazy hurricane. The damage around the CT/NY/NJ area is quite unbelievable – if you don’t have electricity or water yet I hope you get it back very very soon.

This past weekend I attended my coach, the lovely Marie Forleo’s, RHH Live for the third year in a row and made it my goal to stay off the interweb for a few days to let everything I learned sink in.

Whelp, thanks to hurricane Sandy, I didn’t have to rely on my willpower to stay offline – she whisked it right out from under me. I must say the forced “online detox” has been quite nice.

If you don’t have any vacation plans coming up soon, I highly recommend scheduling a few days to truly unplug. I caught up on sleep, spent quality time with my family, planned out a whole year’s worth of tasty recipes for you (can’t wait!), and even got to hit up the kitchen. Check out this pic of me and Duncan assessing the damage on Tuesday.

Me + Duncan assessing hurricane flooding.

Speaking of the kitchen, I threw together something easy + scrumptious with the acorn squashes I had lying around from my trip to the farm stand from last week’s post. Yep, still on a gourd kick!

By the way, thank you for your emails and messages about how you loved making last week’s Spaghetti Squash with Mushroom Sauce! Once you see this week’s dish you’ll want to get on that ASAP too.

See below to find out how to make this heavenly Maple-Pecan Acorn Squash. You’ll be happy you did.

Recipe: “Pecan Pie” Acorn Squash

Ingredients

2 Acorn Squashes
2 tbsp melted butter or olive oil
2 tbsp butter
1/2 cup pecans
sea salt
2 tbsp maple syrup, optional

Directions

  1. Preheat oven to 400 degrees.
  2. Slice squashes in half, lengthwise.
  3. Slice of a wee bit of the outside shell so the squash has a flat surface to stand on.
  4. Scoop out the seeds.
  5. Brush inside of squash with melted butter or olive oil.
  6. Place cut-side down on a baking sheet and bake for about 30 minutes.
  7. Flip squash over with tongs or a spatula and place 1/2 tbsp of butter and about 1 tbsp of roughly chopped pecans into the cavity of each squash half and sprinkle with sea salt. Reduce oven to 350 degrees and bake for about 15-25 minutes.
  8. When squash is tender enough to easily fall away when scraped with a fork, remove from oven, drizzle a bit of maple syrup into each half (optional), and enjoy its heavenly goodness.

Wishing you tasty food and if you don’t have it yet, electricity and hot showers very very soon.

1 Trackback

Leave a Reply

Your email address will not be published. Required fields are marked *