Baked Acorn Squash with Apples and Pecans
- Preheat oven to 350°F.
- Cut acorn squash in half and remove the seeds. Place each squash half, cut side up, in a shallow baking dish (a 9x13-inch Pyrex baking dish works well).
- Combine the brown sugar, butter and chopped apple. Spoon an equal amount into each squash shell. Add boiling water to the baking pan to a depth of 1/2 inch.
- Cover with aluminum foil, and bake for 1 hour or until squash is tender. Sprinkle each squash shell with chopped pecans before serving.
Recipe editor Patricia Mitchell