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Pecan Squash

Microwaverina's picture
Ingredients
  Acorn squash 2 Pound (2 squash, about 1 pound each)
  Graham cracker crumbs/Soda cracker crumbs 1⁄2 Cup (8 tbs)
  Coarsely chopped pecans 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 1⁄3 Cup (5.33 tbs), softened
  Packed brown sugar 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Whole cranberry sauce 3 Tablespoon
Directions

1. Pierce each whole squash in several places to allow steam to escape; place 2 inches apart in microwave. Microwave on high (100%) 6 minutes. Cut squash crosswise in halves; remove seeds and arrange cut-sides down on serving plate. Cover tightly and microwave until tender, 7 to 9 minutes longer. Remove stem; cut thin slice from pointed end to prevent tipping.
2. Mix remaining ingredients except cranberry sauce. Arrange squash halves cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high (100%) until filling is hot, 3 to 5 minutes.
3. Top each squash half with cranberry sauce.

Recipe Summary

Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Pecan

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