Baked Acorn Squash with Apples and Pecans
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. Makes 4 servings.
Prep time: 25 minutes; Cooking time: 1 Hour; Total time: 1 hour 25 minutes
Recipe editor Patricia Mitchell
Online Since 1997
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