I adapted this recipe from one that appeared on inspiredtaste.net - a charming site that reeled me in with its great photos and interesting recipes. But after diverging and diverging and diverging from a filled squash recipe on that site, I found no reason to say I’d used one of the site’s recipes. Filling squash with ground meat, a sauce, veggies, or nuts is not uncommon. So here’s what I arrived at by using what was in my cupboard at the time. I must add that it was delicious … I’ll definitely make this again! Pecans can be expensive … Use walnuts, if you prefer.
Roasted Butternut Squash with Pecans:
1 medium acorn squash (each approx. 5 in. or 12.7 cm long)
1-t- 2 tbsp. (15-to-30 mL) canola oil
3 tbsp. (45 mL) demerara sugar
Salt and freshly ground pepper
2 tbsp. (30 mL) butter or margarine
3 tbsp. (45 mL) roughly chopped pecans, lightly toasted
Preheat oven to 400 deg. F. (I used a toaster oven). Cut unpeeled squash in half, scooping out seeds with a grapefruit knife. Slice each half into another half. You will now have four wedges.
Place wedges on parchment-lined baking sheet or toaster oven tray. Brush with oil. Press sugar into cavity of each wedge, seasoning lightly. Bake (see Note) until soft, 25-to-30 min.
As squash bakes, melt butter in small pan. Add lightly toasted pecans, cooking 20-to-30 sec. Spoon into center of each squash wedge. Serve hot. Yields 2 servings.
Note: The word “Roasted” sounds more compelling than good ol’ “Baked,” so I’ve used it.
On the inner surface of the squash.
Fill with demerara sugar; season lightly.
Serve hot. One small squash serves 2.
Nicole, this looks delicious, and so easy even I could make it!
ReplyDeleteYou can and will! This will work with any type of squash. Give it a go and let me know how things went. xox Nicole
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