We really love squash here. The summer squash is always so good…zucchini grilled, fried up, or in soup. The crookneck squash is so good sauted with fresh basil and a bit of butter …delicious. Then the winter squash rolIs in, and I have to admit…I am a bit disappointed to say goodbye to the others. After I get over the fact that the summer squash have had their swan songs, we dive into the winter squashes…butternut, delicata, pumpkin (of course) and acorn squash. These are so great and so perfect for the cooler nights.
I made this acorn sqush the other night. I seriously could have just had this for dinner…and probably should have. It just screams “Autumn!” I hope you try it and enjoy it as much as we did!
Acorn Squash with Cranberries and Pecans
2 Acorn squash, cut in half and seeded
1/2 cup pecans, roughly chopped
1/2 cup cranberries (whole)
3 Tbs. brown sugar
4 Tbs butter, divided
1/2 tsp nutmeg
Preheat oven to 375 degrees.
Prepare squash and put on foil- lined baking sheet. Combine all the other ingredients and split it evenly between the squash halves. Top with butter and if you are using honey, just drip a little bit on each.
Lightly cover with foil and bake for an hour.
Check to see if it is fork tender. If not, remove the foil and cook for another 15 minutes or until a fork inserted into the squash goes in easily. (you may need extra time if the squash are very large like mine were).
What did I love about this recipe? Oh man! Each bite was so good. I could seriously eat this as a main dish and skip anything else. It was delicious!
What didn’t I love about this recipe? Well, it is a bit fattening, isn’t it? I mean, a tablespoon of butter is a lot of butter…then add the brown sugar calories…yikes. (CRINGE)