Those who love acorn squash will enjoy this simply delicious recipe. My mom made acorn squash endless times for our family while I was growing up, and I am so glad she took the time to prepare them right. Acorn squash goes perfect with corn on the cob, chicken or ribs. This recipe makes a perfect dish to pass at your next family gathering, too.
For your Thanksgiving meal, be sure to give this recipe a try. This recipe serves 8.
- 2 acorn squash
- ¼ cup butter or margarine
- ¼ cup firmly packed brown sugar
- 2 tablespoons maple-flavored syrup
- ¼ cup coarsely chopped pecans
Preheat oven to 350 degrees.
Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices.
Arrange slices in 13×9-inch glass baking dish; cover with foil.
Bake for 30 – 35 minutes or until the squash is almost tender.
While you wait for the squash to bake; melt the ¼ cup of butter in a small saucepan over medium heat. Stir in brown sugar, syrup and pecans.
Cook just until sugar dissolves, stirring constantly so as not to stick or burn.
When the squash is done baking, remove it from the oven, and spoon the pecan mixture over the squash.
Return the squash to oven; baking an additional 10 – 15 minutes or until squash is tender. Be sure to spoon pecan mixture occasionally over squash, doing so evenly.
You can also add in raisins and cranberries when making the sauce.