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Butter Pecan Acorn SquashPrintable version of this recipe.
3 acorn squash
1/3 cup butter
1/3 cup brown sugar (firmly packed)
1/4 cup maple syrup
1/3 cup pecans (coarsely chopped)
Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil. Bake for 30 to 35 minutes or until almost tender.
Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
Debra Morris, PCFMA
12 to 16
Type of Dish
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