Acorn Squash With Filberts Or Pecans Recipe

Ingredients for Acorn Squash With Filberts Or Pecans

• 1 medium acorn squash (about 2 pounds)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Orange Zest
• Orange, Juice Of
• Filberts
• Water, as needed for baking dish (about 1/2 inch)

How to Make Acorn Squash With Filberts Or Pecans

1. Preheat oven to 375°F (190°C).
2. Cut acorn squash in half lengthwise and scoop out seeds and stringy pulp.
3. In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter with 1/2 cup packed light brown sugar using a fork until light and fluffy.
4. Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and the zest of 1 orange.
5. Beat in 2 tablespoons orange juice. Fold in 1/2 cup toasted filberts or pecans.
6. Pour 1/2 inch of water into a large baking dish.
7. Arrange the squash halves cut-side up in the baking dish.
8. Evenly divide the butter mixture among the squash cavities.
9. Cover the baking dish with a lid or foil.
10. Bake for 40 minutes.
11. Uncover, spread some of the sauce from the bottom of the pan over the squash, and continue baking uncovered for an additional 40 minutes, or until the squash is tender and the edges are slightly browned.