Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 15 mins
Servings: 4

INGREDIENTS:

2 acorn squash

2 tablespoons unsalted butter

2 tablespoons real maple syrup

1 pinch sea salt

1/2 cup chopped pecans

Blue cheese or Feta crumbles (to taste, optional)

INSTRUCTIONS:

Preheat your oven to 425°F (220°C). Line a baking dish with foil or parchment paper for easy cleanup.

Halve the acorn squashes, then scoop out and discard the seeds and strings.

Melt the butter with the maple syrup and sea salt, then stir to combine.

Stir the chopped pecans into the remaining butter/syrup mixture and set aside.

Brush the cut sides of the squash with the mixture, allowing it to puddle in the center of each half.

Bake the squash in the oven for 1 hour.

Remove from the oven and scoop the pecans evenly into each squash half cavity.

Return the pecan-filled squash halves to the oven for an additional 10 minutes.

Top with blue cheese crumbles to taste before serving, if desired.