“Pecan Pie” Acorn Squash

• 2 Acorn Squash
• 2 Tablespoons Melted Butter Or Olive Oil
• 2 Tablespoons Butter
• 1/2 cups Pecans, Roughly Chopped
• Sea Salt, to taste
• 2 Tablespoons Maple Syrup (optional)

1. Preheat oven to 400u0b0F.
2. Slice the squash in half lengthwise. Slice off a wee bit of the outside shell so the squash has a flat surface to stand on. Scoop out the seeds and discard them. Brush the inside of each squash half with melted butter or olive oil. Place them cut-side down on a rimmed baking sheet and bake for about 30 minutes.
3. Flip over the squash with tongs or a spatula and place 1/2 tablespoon of butter and about 1 tablespoon of roughly chopped pecans into the cavity of each squash half. Sprinkle with sea salt. Reduce oven to 350u0b0F and bake for about 15-25 minutes.
4. When squash is tender enough to easily fall away when scraped with a fork, remove from oven, drizzle a bit of maple syrup into each half (optional), and enjoy its heavenly goodness.

acorn squash, butter, butter, pecans, salt, maple syrup

Taken from tastykitchen.com/recipes/desserts/e2809cpecan-piee2809d-acorn-squash/ (may not work)