Acorn Squash Glazed with Maple Butter, Bleu Cheese and Pecans
Wonderful fall comfort food!
- 1 squash per every 2 people
- for each squash:
- 1 T unsalted butter melted
- 1 T maple syrup
- 1-2 oz bleu or gorgonzola cheese cut into crumbles or substitute Parmesan or feta
- 1/4 cup pecan pieces or candied pecan pieces
- pinch sea salt or kosher salt
Cut a thin slice off each end of squash and slice in half. Scoop out seeds.
Line a baking sheet with parchment or foil. Place squash on pan.
Mix butter, salt and syrup and brush over halves, letting extra puddle in the bottom of squash halves.
Bake at 400 degrees for 30 minutes. Baste with maple butter and return to oven for 20 more minutes.
Cover squash with pecans and bleu cheese, lower temp to 375 degrees and return squash to oven for no longer than 10 minutes. Serve warm. One squash half will serve 1 or can be cut in half to serve 2.
Cut squash into 1 1/2 inch thick rings, remove seeds and strings, and place on lined baking sheet or shallow pan. Brush with maple butter and cook for 15 minutes, turn over and baste again. After 30 minutes, squash should be done. Sprinkle with bleu cheese and pecans and return to oven for 10 minutes. Serve 1-2 rings per person. 1 squash will yield 6-8 rings, serving 3-4 or 6-8