Mama’s Baked Pecan and Acorn Squash

Name: Mama’s Baked Pecan and Acorn Squash
Yield: serves 4 to 6
Ingredients: 2 or 3 medium acorn squash, halved crosswise and seeded; 3 tablespoons unsalted butter, melted; Coarse salt and freshly ground black pepper; 2/3 cup pecan halves, chopped; 2 tablespoons sorghum, cane, or maple syrup, plus more for drizzling; 1 teaspoon chopped fresh thyme

December 9, 2011

Pecans—all nuts—will go rancid if not stored properly. To stay fresh, pecans should be refrigerated or frozen in an airtight container; they will keep for up to two years without loss of flavor or texture. In the fall, when pecans are in season, buy enough for the year and freeze them. You’ll taste the difference. The flavor of this dish takes me back to childhood. I loved so much when Mama made this dish of tender acorn squash with their centers filled with melted butter and sugar. You can keep the pumpkin pie. Instead, serve me a helping of this dish!

Recipe notes

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