Roast Acorn Squash with Pecans
Wine Pairing: Chardonnay or Marsanne-Roussanne
- 1 acorn squash
- 4 tbsp butter, softened
- 2 tbsp brown sugar, packed
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3 oz pecan halves
- 1-2 tbsp pure maple syrup
Preheat oven to 400 degrees. Cut the acorn squash in half and use a spoon to scoop out the seeds.
Place on a non-stick baking sheet centers up. Spread the butter equally on each squash half. Add pecans to the spooned out sections of each half.
In a small bowl, mix together the brown sugar, cinnamon, and salt. Spread all over the squash and pecans evenly. Drizzle the maple syrup over each side.
Bake 55-60 minutes. Squash will be fork tender. Serve immediately using the liquid center as a sauce, or let the squash cool, soaking the sweet flavors into the flesh.