Apple and Pecan Acorn Squash

Do you write in your cookbooks? My favorite cookbooks are covered with notes about who liked the recipe and who didn’t, what did or didn’t work, comments from the family, and an overall star rating using a 1-5 scale. The note above this recipe reads, “5 stars, EVERYONE likes. Tastes like apple pie in a squash bowl”. What else can I say? 

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2  medium acorn squash (about 1  1/4 pounds each)

1  cup+ peeled and chopped cooking apple

1/4  cup firmly packed brown sugar

1/4  cup butter or margarine, melted

1/4  teaspoon apple pie spice

1/4  cup chopped pecans, toasted

 

Preheat oven to 350 degrees. Cut the squash in half crosswise and remove the seeds. Next, cut a THIN slice from the bottom of each squash so that they will sit flat. Place squash halves, cut side up, in a 9×13-inch baking dish. Add an inch of hot water to the pan with the squash.

Combine apple and next 3 ingredients and spoon evenly into the squash halves. Cover with aluminum foil and bake for 1 hour or until squash is tender. Sprinkle with pecans. Serve with chicken, fish, or turkey.

 

From Southern Living’s 30 Years of Our Best Recipes, 2000

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