Weekly Recipe: Sweet & Spicy Baked Acorn Squash

Well if I didn't lose you on yesterday's post, I may lose some of you today.  I hope not though because this recipe is not to be missed.  It's from the Southern-butter-lovin' lady herself, Paula Deen.  As the name I've given her implies, this recipe does feature butter but as we all know, butter makes everything taste better - deep fried butter anyone?!

However, if you are new to acorn squash, this is a great recipe to serve as your introduction.  It's sweet, ooey-gooey, and could easily serve as a dessert to any meal!  Sawyer and I loved it but Wes and Colin couldn't seem to get past the look of it.  Don't let the looks deceive you, it's mighty tasty.

Sweet & Spicy Baked Acorn Squash
adapted from Paula Deen Magazine, Sept/Oct 2011 edition

2 medium acorn squash (about 4 lbs total)

1/4 cup butter

1/3 cup firmly packed light brown sugar

¼ cup maple syrup

½ tsp salt

½ tsp vanilla extract

¼ tsp ground ginger

1/3 cup coarsely chopped pecans, toasted

Preheat oven to 350. 

Using the tip of a sharp knife, pierce squash several times on all sides.  Place squash directly on middle oven rack, and bake for 40-45 minutes or just until tender.  Remove from oven and let stand until cool enough to handle.  (I preset my oven to start baking these beauties before I got home, so they'd be ready to go once I got there.)

Spray a rimmed baking sheet with nonstick cooking spray.  Cut each squash in half lengthwise; remove and discard seeds and stringy fiber.  Cut each half into 2 wedges, and place on prepared baking sheet.

In a saucepan, melt butter over medium heat.  Add brown sugar, maple syrup, salt, vanilla, and ginger; cook, stirring constantly, just until sugar dissolves.  Remove from heat, and stir in pecans.

Spoon pecan mixture over squash wedges, and bake for 12-15 minutes or until tender.

Linking up with It's a Keeper Thursday and A Little Nosh's Tastetastic Thursday.