This is such a simple recipe. I almost didn't post it, because I figured everyone has made some variation of it. But I love it, & I thought that you might enjoy a reminder to take advantage of all the lovely winter squash available now. As a bonus, they look great sitting on your counter waiting for you to cook them!
2 medium-sized acorn squash
salt to taste
2 tsp butter
2 tbls chopped pecans
2 tsp Turbinado sugar (or substitue brown sugar)
Preheat oven to 400˚. Heat each acorn squash in the microwave separately for 1 minute on high heat. Carefully cut each squash in half horizontally. Lightly salt each half of squash. Place squash cut-side down in casserole dish. Bake, uncovered, 30-35 minutes, till just beginning to be tender. Turn right-side up, and spread 1/2 tsp butter over each half. Top each half with 1/2 tbls pecans & 1/2 tsp of the sugar. Return to oven & bake another 10-15 minutes, until squash is tender & sugar has dissolved.
4 servings
Per serving:
Cals: 130
Carbs: 24g
Fiber: 3.5g
Protein: 2g
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