Acorn Squash with Filberts or Pecans

• 3 medium acorn squash
• 14 cup butter, softened
• 14 cup brown sugar, firmly packed
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 1 tablespoon orange zest
• 1 orange, juice of
• 12 cup coarsely chopped filberts or 12 cup pecans
• water

1. Cut squash in half lengthwise; scoop out seeds and stringy stuff.
2. Whip butter with a fork and cream in the brown sugar, salt, cinnamon, and orange peel; beat in the orange juice, mix in the nuts.
3. Pour 1/2 inch of water in a large baking pan and arrange the squash cut side up in it.
4. Divide the butter mixture evenly among the squash cavities; cover the pan with lid or foil.
5. Bake in a 375 oven for 40 minutes; uncover, spread sauce around inside of squash, and continue baking uncovered for 40 minutes more, or until brown and tender.

acorn squash, butter, brown sugar, salt, cinnamon, orange zest, orange, pecans, water

Taken from www.food.com/recipe/acorn-squash-with-filberts-or-pecans-76433 (may not work)