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Acorn Squash With Maple & Pecans

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Preheat the oven to 350 degrees. Halve the squash lengthwise and scoop out the seeds. Pierce the entire inside with a fork, without breaking the skin of the squash, to allow the dressing to soak in. 

Stir the maple syrup, Roasted Pistachio Oil and a pinch of nutmeg together in a bowl, then brush liberally over the cut surfaces of the squash. Cover the cut surface with tinfoil, place in the oven and bake 1 hour, brushing periodically with more Pistachio oil and maple mixture. 

When the squash is tender, brush once more, then spoon a tablespoonful of pecans into each cavity and return to the oven uncovered for 5 to 10 minutes, until the pecans are toasty. Remove from heat and serve.

Prep: 10 minutes
Cook: 1 hour
Makes: 4-6 servings