Friday, December 4, 2009

Winter Squash - good so many ways

I don't like the super sweet versions of winter squash dishes, but this one is very nice, not too sweet, just right. I've also got a butternut squash sitting around, so I'll have to remember to do my favorite caramelized butternut squash risotto soon. Promise.

Acorn Squash with Pecans serves 2 (double for more)

1 small acorn squash cut in half and de-seeded
2 tablespoons butter at room temp
1 scant teaspoon brown sugar
1/8 teaspoon cinnamon
tablespoon orange juice
1/3 cup or so of chopped pecans

Place the squash cut side down in a baking dish and pour in about 1/2 cup water. Bake until tender about 30 min at 350 degrees. Mix the rest of the ingredients together in a small bowl. Pour out the water and turn over the squash and fill with other mixture and bake upright for an additional 15 min.

PS These looked so yummy when they came out of the oven I forgot to take a picture until we were almost done! Hazards of blogging about the stuff we eat - could miss a shot!

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