Maple Pecan Acorn Squash
Try this local roasted acorn squash with maple, rosemary and pecans. Recipe below!
Ingredients:
• 1 acorn squash
• 1 tbsp extra virgin olive oil
• 2 tbsp maple syrup
• 1/3 c pecans, roughly chopped
• 4 tbsp fresh rosemary, finely chopped
Method:
Preheat the oven to 400 degrees. Cut the acorn squash in half lengthwise. Remove the seeds with a spoon (save them to use in another recipe, coming soon!). Cut the squash into 1/2 inch wide slices.
In a bowl, toss the squash with the olive oil, maple syrup, salt & pepper. Place the squash in a single layer on a baking tray lined with parchment paper. Bake in the oven for 15 minutes. Remove from the oven and add the pecans and rosemary. Toss and place back in the oven for an additional 10-12 minutes.
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