Maple Butter Roasted Acorn Squash with Pecans

• Vegetarian
• Gluten free

• Produce

  • 2 Acorn squash

• Condiments

  • 2 tbsp Maple syrup, real

• Baking & Spices

  • 1 pinch Sea salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Simply artisan simple seasons blue cheese crumbles

Found on recipeforperfection.com

Description

Directions

• Preheat the oven to 425 F and line a baking dish with foil or parchment for easy cleanup.
• Halve the squashes, then scoop out and discard the seeds and strings.
• Melt the butter with the maple syrup and sea salt, then stir to combine. Brush the cut sides of the squash with the mixture, allowing it to puddle in the center of each half.
• Stir the pecans into the remaining butter/syrup mixture and set aside.
• Bake the squash in the oven for 1 hour. Remove from the oven and scoop the pecans evenly into each squash half. Return the pecan-filled squash halves to the oven for 10 minutes.
• When finished, garnish with blue cheese crumbles and serve warm.