Nice side dish to serve with roasted pork tenderloin: Acorn Squash with Orange Pecans
Acorn Squash with Orange Pecans
This simply to prepared acorn squash includes a delicious orange glaze with toasted pecans.
Ingredients
- 2 medium acorn squash, halved lengthwise and seeded
- 3 tablespoons butter, at room temperature
- 2 tablespoons packed light brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon finely grated orange zest
- ¼ cup freshly squeezed orange juice,
- ½ cup pecans, roughly chopped
Instructions
- Preheat the oven to 375°F.
- Place squash, cut side down, in a large shallow baking dish and fill with water to come ½ inch up the sides. Bake until tender when pierced with a knife, about 40 minutes.
- Turn the squash cut side up and place in a clean baking dish.
- In a small bowl, cream together butter, brown sugar, cinnamon, and orange zest and juice; mix in the nuts. Divide the butter mixture evenly among the squash cavities. Continue baking, uncovered, until lightly browned, about 20 minutes longer. Serve hot.
Nutrition
Serving: 1serving, Calories: 284kcal, Carbohydrates: 34g, Protein: 3g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 76mg, Potassium: 846mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1098IU, Vitamin C: 34mg, Calcium: 95mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
