Serve these squash rings as a side dish, or add a scoop of pumpkin ice cream for a yummy dessert. Look for Grade B maple syrup for its dark color and rich flavor.
- 1 large acorn squash (11/2 lb.), ends trimmed, cut into four 3/4-inch-thick rounds
- 1/2 cup pecan halves (2 oz.)
- 1/4 cup dark brown sugar (11/2 oz.)
- 1 Tbs. chilled butter or margarine, diced
- 1/2 tsp. ground cinnamon
- 2 Tbs. maple syrup (preferably Grade B)
1 | Place oven rack in center of oven, and preheat oven to 425°F. Line 12- x 9-inch rimmed baking sheet with non-stick foil. Season squash with salt and very lightly with pepper, if desired. Arrange squash rounds on foil with larger surface area down. Roast 15 minutes.
2 | Pulse pecans, brown sugar, butter, cinnamon, and salt (if desired) in mini food processor until nuts are chopped to pea-size pieces. Transfer mixture to bowl; mix in maple syrup.
3 | Turn squash over. Top with pecan mixture. Bake 8 minutes more, or until squash is tender, and topping is hot and bubbling.
- Calories: 242
- Carbohydrate Content: 36 g
- Cholesterol Content: 8 mg
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 3 g
- Sodium Content: 32 mg
- Sugar Content: 20 g