Oven Roasted Acorn Squash

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.