ROASTED ACORN SQUASH WITH PECAN CRUST

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The pecan crust adds texture and balance to the creamy squash.  The smell of baking squash is sweet and aromatic. While good all year round, somehow as the squash ripens naturally, this recipe tastes extra tasty!

Acorn Squash makes a great main course by cutting the squash in half, instead of slices. If you have any leftovers, sauté an onion, add some broth and purée, with the squash, for a delicious soup. Trust us, it’s good. 

Recipe is below.

Foodie Lit

A Torchh in hhis heart.jpg

Anna Belfrage's A Torch in His Heart is a passionate love story. Anna told me, “I was thinking that if Jason had waited fifty lives for Helle – lives where he’d searched the world for her—he’d have quite the pent-up need to make her his, claim her forever. Turns out he did…. how better to celebrate life than to give in to passion?”

 

Reincarnated over and over for 3,000 years, Helle and Jason and their enemy Sam, are now reborn in the same place and time. They work in modern London, but the ancient lives seep through.  Now it is time to end the battle. 

ROASTED ACORN SQUASH WITH PECAN CRUST

 

1 acorn squash
1 tablespoon olive oil

¼ cup pecans
¼ cup Panko bread crumbs
2 tablespoons butter, melted
½ teaspoon cinnamon
¼ teaspoon salt

Maple syrup for drizzling, optional


Squash

  1. Preheat oven to 400 F. Line a sheet tray with parchment paper.

  2. Cut squash in half lengthwise and remove seeds. Then cut each half into 3 wedges.

  3. Lay wedges skin on the sheet tray. Brush with oil and roast for 30 minutes or until the skin begins to blister and is soft. Set aside.

 

Pecan Crust

1. Put pecans, breadcrumbs, butter, cinnamon and salt in the food processor.

2. Pulse until the pecans are finely chopped.

3. Reduce heat to 350.

4. When squash is cool enough to handle, press each side into pecan mixture. Place back onto sheet tray and bake for 5-10 minutes or until crust is golden.

5.  Drizzle maple syrup over top.


expandthetable suggestions

 

Vegan: Substitute a vegan margarine for butter.

Gluten Free: Use gluten free bread crumbs.

Dairy Free: Substitute a dairy free margarine for butter.

Diabetic: Use sugar free maple syrup.

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