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| Buttercup Squash with Apples and Pecans |
"Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!"
Ingredients :
- 2 buttercup squash, halved and seeded
- 3 cups red apples, peeled and cut into small chunks
- 1/2 lemon, juiced
- 1/2 cup chopped pecans, divided
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H5M |
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- Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
- Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
- Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
- Bake in the preheated oven until squash is tender, about 45 minutes.
Notes :
- Buttercup squash, not to be confused with butternut squash, is a winter squash that tastes most like pumpkin. You could also substitute a pepper squash (acorn squash) for this recipe.
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