Pecan Crisp Acorn Squash Recipe

• 2 acorn squash (about 1 pound each)
• 2/3 c. butter-cracker crumbs
• 1/3 c. coarsely minced pecans
• 1/3 c. butter, melted
• 3 tbsp. brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

1. Cut squash in half lengthwise.
2. (Squash is easy to cut if microwaved 1 to 2 min on high.
3. Let stand a few min before cutting.)
4. Remove seeds and fibrous membranes.
5. Place cut side down in 12x8x2 inch dish.
6. Cover with plastic wrap turning back one corner to vent.
7. Microwave at high 6 min, rotating dish 1/4 turn after 3 min.
8. Toss together remaining ingredients.
9. After squash has cooked 6 min, turn cut-side up and divide filling among the four halves.
10. Recover with plastic wrap and microwave at high 6 to 8 min, till squash is tender.
11. Remove plastic wrap and let stand 5 min before serving.
12. Makes 4 servings.

acorn, buttercracker crumbs, pecans, butter, brown sugar, salt, nutmeg

Taken from cookeatshare.com/recipes/pecan-crisp-acorn-squash-59629 (may not work)