Ingredients:

  • 1 medium acorn squash (approx. 1.5 lbs / 680g)
  • 2 tablespoons unsalted butter, melted (30ml)
  • 2 tablespoons honey (30ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • 1/4 teaspoon ground nutmeg (1.25ml)
  • Pinch of salt
  • 1/4 cup pecan halves, toasted (30g)
  • Optional: Fresh sage leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the acorn squash lengthwise. Scoop out the seeds and stringy bits from each half.
  2. In a small bowl, whisk together melted butter, honey, cinnamon, nutmeg, and salt.
  3. Brush the cut sides of the squash generously with the honey glaze. Place the squash halves cut-side up on the prepared baking sheet. Bake for 45-50 minutes, or until the squash is fork-tender and the edges are slightly caramelized.
  4. While the squash is baking, toast the pecans. This can be done in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3-5 minutes). Or, spread them on a baking sheet and toast in the oven for the last 5 minutes of the squash's cooking time.
  5. Remove the squash from the oven. Sprinkle toasted pecans over the squash halves. Garnish with fresh sage leaves, if desired. Serve immediately. This is a great baked acorn squash recipe.