PECAN SQUASH
Yield: 6-8 Servings
2 large acorn squash
2 tablespoons butter
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon bourbon (Pineapple juice may be substituted)
1 tablespoon orange juice
2 cup finely chopped pecans
| 1. |
Preheat oven to 350°F. Place whole squash on a piece of aluminum foil to keep your oven clean. Bake 1 hour, or until a sharp knife can be inserted easily. |
| 2. |
Cool to room temperature. Slice into quarters and remove the seeds. Remove the pulp to a bowl, being careful not to bruise the shells. Place the shells on a baking sheet. |
| 3. |
Combine the butter, brown sugar, cinnamon, nutmeg, salt, bourbon and orange juice in a small pot. Stir over medium heat until blended. Pour over the squash and mash as you would potatoes. Spoon into the reserved squash shells and top with the chopped pecans. |
| 4. |
Bake in a preheated 350°F oven until very hot. |
| NOTE: This can be made in advance and heated directly before serving. |
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WLBE 790AM