Acorn Squash With Butter Pecan Sauce Recipes

ACORN SQUASH WITH BUTTER PECAN SAUCE

Acorn Squash With Butter Pecan Sauce image

Make and share this Acorn Squash With Butter Pecan Sauce recipe from Food.com.

Provided by Annacia

Categories Fruit

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

2 acorn squash
1/4 cup butter or 1/4 cup margarine
1/4 cup firmly packed brown sugar
2 tablespoons maple-flavor syrup
1/4 cup coarsely chopped pecans

Steps:

Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
Bake at 350°F for 30 to 35 minutes or until almost tender.
Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.

ACORN SQUASH WITH SPICED PECAN BUTTER

Acorn Squash With Spiced Pecan Butter image

This is a wonderful grilled, Autumn side dish and especially good for Thanksgiving when, well for me anyway, my oven is full of other things and you can make your grill an extension of your kitchen. I received this recipe amongst a bunch of others that I got when I bought my Weber grill.

Provided by Hey Jude

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup unsalted butter, at room temperature
1/3 cup pecans, chopped and toasted
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon fresh ground pepper
2 (1 1/2-2 lb) acorn squash (1 1/2 to 2 lbs. each)
2 teaspoons olive oil
kosher salt, to taste
fresh ground pepper, to taste

Steps:

To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger and pepper. Mix well with a fork.
With a large heavy knife, cut the squash in half lengthwise. Remove the seeds with a spoon (you don't have to throw them away, try this: Spicy Roasted Butternut Seeds Recipe #50958 ). Lightly brush the exposed flesh with the olive oil. Season with salt and pepper to taste.
Put the squash halves, cut sides down. on the cooking grate (indirect high heat on a gas grill, on a charcoal grill, move the coals to the outer edges and place the squash towards the inside of the grill). Grill until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up and spread the exposed flesh with the pecan butter. Continue grilling indirectly over high heat until the flesh is tender, 20 to 30 minutes more. Serve warm.

Nutrition Facts : Calories 335, Fat 20.7, SaturatedFat 8.2, Cholesterol 30.5, Sodium 230.4, Carbohydrate 40.5, Fiber 6.2, Sugar 3.4, Protein 3.7

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