Simple earthy squash becomes a rich satisfying dish with the help of goat cheese and Georgia pecans For best results use real maple syrup instead of its imitation
Main Ingredient: Vegetables
Category: Side Dish
|2 medium||Acorn squash; halved crosswise and seeded|
|2 tablespoon||Butter; melted|
|2/3 cup||Pecans; chopped|
|2 tablespoon||maple syrup; plus more to drizzle|
|1 4-oz log||Goat Cheese|
|1||Heat oven to 375F. Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.|
|2||Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 tablespoons pecan mixture, fill hollow of each squash with remaining pecan mixture. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture. Bake 10 minutes more. Drizzle with more syrup as desired and serve.|
|3||Nutrition information per serving: protein: 8g; fat: 25g; saturated fat: 8g; carbohydrate: 27g; fiber: 6g; sodium: 302 mg; cholesterol: 28 mg; calories: 347.|
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