September 7th is National Acorn Squash Day. I love using acorn squash in the fall, when it’s in season. It has a unique shape, is a beautiful autumn color, tastes wonderful, and contains gads of good nutrition.
This pumpkin-colored veggie is loaded with vitamins C, B6, and A, folate, pantothenic acid, manganese, and magnesium. And it’s earthy flavor feels perfect in the fall.
Try this recipe for a delicious way to create a beautiful dish for your dinner table.
Baked Acorn Squash
For the microwave edition of this recipe, visit our website Recipe page. You’ll find a link to it there.
· 2 large Acorn Squash
· 1 C Pecans, chopped
· 1/2 tsp Cinnamon
· 2 T Butter*
· 4 tsp Maple Syrup (or Honey)
· Heat oven to 375o.
· Place squash on cutting board and cut squash in half lengthwise with very sharp knife. Scoop out seeds and pulp.
· Lay squash halves face down in baking pan and bake for 25 minutes.
· While squash is baking, mix chopped pecans and cinnamon and set aside.
· Remove squash from oven but leave oven on. Turn squash face up.
· Divide butter into 4 pieces and place 1 piece in each squash half. Drizzle 1 tsp syrup over butter in each half. Brush top edges of squash with a bit of the melting butter-syrup mixture.
· Divide pecan mixture in fourths and spoon one-fourth into each squash half. Return squash to oven and bake for 20 more minutes, or until tender (knife pierces flesh easily).
* Use Extra Virgin Olive Oil in place of butter for an even healthier version of this recipe.
Kick off your autumn with some acorn squash and celebrate the day!
Photo Courtesy of Easy Weekly Meals