Twice Baked Squash with Glazed Pecan Topping
Recipe by Nancy of Maple Valley Organic Maple Syrups, from SustainableTable.com
(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup
Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.
(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup
Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.
Labels: winter squash
0 Comments:
Post a Comment
<< Home