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Maple Pecan Squash

Healthycooking's picture
Ingredients
  Acorn squash 2 Pound (About 2 Medium)
  Chopped pecans 10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Maple flavored syrup 1⁄4 Cup (4 tbs)
  Margarine 2 Tablespoon, melted
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Miniature marshmallows 1⁄4 Cup (4 tbs)
Directions

Cut each squash in half crosswise; remove and discard seeds.
Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan.
Bake, uncovered, at 350° for 35 minutes.
Scoop out pulp; discard shells.
Mash pulp in a medium bowl.
Add 1/2 cup pecans and next 5 ingredients; stir well.
Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes.
Top evenly with marsh-mallows and remaining 2 tablespoons chopped pecans.
Bake, uncovered, at 350° for 15 minutes or until lightly browned.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash

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