Ingredients:
- 2 acorn squashes, halved and seeds removed
- 2 tablespoons Butter Premium Extra Virgin Olive Oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons Vermont Maple Dark Balsamic Vinegar
- Fresh thyme leaves, for garnish (optional)
Instructions:
- Preheat your oven to 400°F.
- Cut the acorn squashes in half horizontally, removing the seeds and any fibrous bits with a spoon.
- Brush the cut sides of the squash halves with 1 tablespoon of extra virgin olive oil (EVOO).
- Season with salt and freshly ground black pepper to taste.
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes or until the squash is tender and can be easily pierced with a fork.
- While the squash is roasting, in a small saucepan, melt the remaining 1 tablespoon of EVOO over medium heat.
- Add the chopped pecans and cook for about 2-3 minutes, stirring frequently, until they become fragrant and slightly toasted.
- Stir in the brown sugar and balsamic vinegar. Cook for another 2-3 minutes, or until the sugar has dissolved and the mixture thickens slightly.
- Once the acorn squash halves are done roasting, remove them from the oven and turn them cut side up.
- Spoon the pecan and brown sugar mixture evenly into the cavities of each squash half.
- Place the stuffed squash halves back in the oven and roast for an additional 10-15 minutes, or until the filling is bubbling and the squash is tender and caramelized.
- Remove the roasted acorn squash from the oven and let them cool for a few minutes.
- Optionally, garnish with fresh thyme leaves for a touch of herbaceous freshness.
- Serve the stuffed acorn squash halves as a side dish or as a stunning addition to your holiday table.