baked acorn squash slices with brown sugar and pecans

#Baked acorn squash slices with brown sugar and pecans how to#
#Baked acorn squash slices with brown sugar and pecans full#

Why not, right?! As you can see the wedges come out positively glistening and coated in strands of the brown sugar and cinnamon. When it came out, I plated it and then for kicks, drizzled just a teaspoon more of maple syrup on top. It sticks to the squash and coats every single bite of it. What is awesome is when maple syrup combined with brown sugar and butter bakes, it becomes thick and almost caramelized. Seriously I LOVE the smells of Fall flavors in my kitchen.

#Baked acorn squash slices with brown sugar and pecans full#

The heat is barely noticeable but what is noticeable is the depth of flavor it gives.Īs these wedges roasted my kitchen was full of warm spices. Now if you wanted to elevate this just a bit more you can add about a 1/4 teaspoon of chili powder to the mix. Maple syrup (the real stuff, not the fake… ever), light brown sugar, cinnamon and some salt is all this really needed. Since I was serving a cinnamon spiced pork loin as the main course I wanted flavors that would marry well with it.

Keep in mind if you do cut them thinner you’ll definitely need to reduce the cooking time.Īs I said earlier, with squash you can go a million ways from Sunday in how you season these. You could make them thinner but I wanted something with substance. Rolling the squash over I cut it across into 1″ thick slices. However did you know you can roast them just like pumpkin seeds? Yep! They are pretty tasty too! However I was short on time so I pitched them. With the squash in half I scooped out the seeds and discarded them. When I got to the stem I just went to one side of it as there is no way in the world I could have sliced that thing in half. The easiest way I found was to insert the tip of a very sharp knife into the squash, go in about half way and then start to slice downwards rotating the squash as I did. Fantabulous dear…” LOL Actually I was able to cut this myself. That’s where you need to use your muscles or call on some sexy beast to help you. I think the hardest part is literally cutting it in half. This dish couldn’t be any easier to prepare to be honest. I see this dish as a perfect Thanksgiving dinner side dish or for those nights when you just want to go vegetarian. Today I have a combination of both – sweet and savory for you. They are great in desserts as well as savory dishes. See one thing I LOVE about these squashes is that since their flavors are so mild, they truly are such a versatile ingredient to work with. Following my own advice I picked up a bunch of squash at the market – acorn, butternut, spaghetti just to name a few.

#Baked acorn squash slices with brown sugar and pecans how to#

If you recall from one of my earlier posts I shared with you how to pick the perfect winter squash. ♥ Dress boots (I’m such a girl when it comes to boots) But there are somethings that one cannot argue with about the awesomeness of Fall… You start off the morning wearing a jacket to work… only to have to carry it on the way home as it’s hot. The weather is cooler… and rainy/gray if you live in Pittsburgh. The change in the leaves are gorgeous, sure…until you have to rake 5 acres worth. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around! Find the recipe card at the end of the post.