Pecan Acorn Squash Recipes Baked

Acorn squash is by definition a health food.  Granted, when you add in a bunch of butter and brown sugar the healthy label might get a bit skewed, but you can’t argue with the fact that the nutrients you find in winter squash are still there.

And since acorn squash is loaded with vitamins A and B, potassium and a great source of anti-inflammatory nutrients, you can feel good about eating this winter staple.

Which is one reason why we like to freeze pumpkin from the garden, as well as other winter squash. It is really easy to prepare when you use a vegetable seeder.

Squash Cookbook: Delicious Recipes of the Most Affordable Superfood–this is a spectacular cookbook if you’re looking for more squash recipes.

For this recipe, I decided to top it off with pecans.  Pecans and winter just go hand in hand to me.  Whether for baked goods, in a salad, or as a topping for sweet potatoes or winter squash…pecans scream winter to me. (Hello, Pear and Pecan Salad and Sweet Potato Casserole with Pecans!).

No matter how you say pecan–and you know there are a couple of very distinct ways that people say it–peCAN and pecon.

Preparing acorn squash is simple.  Cut the squash into two pieces, scoop out the seeds and place the squash into a baking dish. Each half is a serving, so plan your menu according to how people you are preparing dinner for.

Mix together equal parts brown sugar, softened butter, and pecans.  I used 3/4 cups of each.

Baking Acorn Squash in Oven

Acorn squash is a healthy side dish to serve with a meal.  Not only does it taste great and provide an excellent source of nutrients, but it also makes for a gorgeous and colorful presentation.

This side dish is perfect for your holiday table for a weeknight dinner recipe. Either way, acorn squash is an appetizing and delicious addition to your dinner plan.

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Buttery Brown Sugar Pecan Acorn Squash

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Ingredients

• Acorn squash, halved and seeds/pulp scooped out
• Brown sugar
• Butter, softened
• Pecans, chopped

Instructions

1. Cut the squash into two pieces, scoop out the seeds and place the squash into a baking dish.
2. Mix together equal parts brown sugar, softened butter, and pecans. I used 3/4 cups of each.
3. Bake in 350 degree oven for 35-40 minutes or until fork tender.