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Acorn Squash with Candied Pecans

2 large acorn squash, halved
3 ⅓ Tablespoon butter
3 ⅓Tablespoon Woodstock Organic Brown Sugar
½ cup Woodstock Organic Pecan Halves
Dash of cinnamon and nutmeg


Preheat oven to 375°F.

Spoon into each half of the squash: 1 teaspoon butter and 1 teaspoon brown sugar.

Bake for 45 minutes.

While acorn squash is baking, melt the remaining butter in a pan at medium heat.
Once melted, mix in the rest of the brown sugar.

Add a dash of cinnamon and nutmeg and ½ cup pecan halves.

Stir until the pecan halves are coated and shut off stove.

With 5 minutes left on the baking time, remove the acorn squash and distribute the coated pecans amongst the halves.

Return to oven and bake for the remaining 5 minutes.