Acorn Squash With Butter Pecan Sauce Recipe

Ingredients for Acorn Squash With Butter Pecan Sauce

• 1 medium acorn squash (approximately 2 pounds)
• 1/4 cup (57g) unsalted butter
• 1/4 cup (50g) packed light brown sugar
• Maple Flavor Syrup
• 1/2 cup (60g) chopped pecans

How to Make Acorn Squash With Butter Pecan Sauce

1. Preheat oven to 350°F (175°C). Halve a medium acorn squash lengthwise.
2. Remove seeds and stringy pulp from the acorn squash halves.
3. Cut each squash half crosswise into 1-inch-thick slices.
4. Arrange squash slices in a single layer in a 13x9-inch glass baking dish.
5. Cover the baking dish tightly with aluminum foil.
6. Bake for 30-35 minutes, or until the squash is almost tender.
7. While the squash is baking, prepare the pecan sauce: Melt 1/4 cup (57g) of butter in a small saucepan over medium heat.
8. Stir in 1/4 cup (50g) packed light brown sugar and 2 tablespoons (30ml) of maple syrup or corn syrup.
9. Add 1/2 cup (60g) chopped pecans and cook, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 2-3 minutes).
10. Remove the squash from the oven and carefully remove the foil.
11. Spoon the pecan sauce evenly over the squash slices.
12. Return the baking dish to the oven (uncovered).
13. Bake for an additional 10-15 minutes, or until the squash is tender and the sauce is bubbly, occasionally spooning the sauce over the squash.