Acorn Squash With Butter Pecan Sauce Recipes

ACORN SQUASH WITH BUTTER PECAN SAUCE

Steps:

• 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 at 350°F 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.

ACORN SQUASH WITH SPICED PECAN BUTTER

Steps:

• To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger and pepper. Mix well with a fork.
• With a large heavy knife, cut the squash in half lengthwise. Remove the seeds with a spoon (you don't have to throw them away, try this: Spicy Roasted Butternut Seeds Recipe #50958 ). Lightly brush the exposed flesh with the olive oil. Season with salt and pepper to taste.
• Put the squash halves, cut sides down. on the cooking grate (indirect high heat on a gas grill, on a charcoal grill, move the coals to the outer edges and place the squash towards the inside of the grill). Grill until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up and spread the exposed flesh with the pecan butter. Continue grilling indirectly over high heat until the flesh is tender, 20 to 30 minutes more. Serve warm.

CRANBERRY-PECAN MICROWAVE ACORN SQUASH

Steps:

• Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
• Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
• Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
• Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
• Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
• Serve topped with cranberry sauce.