Roasted Acorn Squash with Vermont Maple Syrup and Pecans // @2souschefs

“Thanksgiving is fast approaching and everyone is planning their menu comprising of turkey and some half thought (half baked?) sides. We were hoping to aleve some of the anxiety of choosing what side dishes to prepare alongside your painstakingly roasted turkey. The choices need to not feel so daunting. Andi and I have three weeks to help you select easy, healthy, and convenient sides to compliment the turkey.

Roasted Acorn squash with pecans and Vermont maple syrup is a perfect accompaniment to your turkey day feast. Acorn squash has a mild squash flavor and the perfect texture to roast and compliment the nutty-ness of the roasted pecans. If you cannot procure pure Vermont Maple syrup, don’t fret. As long as it’s pure maple syrup, this New Englander will be happy.” – Joe



Ingredients

  • 2 each acorn squash – peeled, seeded, and medium diced
  • 1 cup pecan pieces
  • 0.5 cup Vermont maple syrup
  • 2 Tablespoon chives – finely chopped (optional)

Directions

  1. Peel, de-seed, and dice the acorn squash.
  2. Set a sauté pan on medium high heat.
  3. Add enough olive oil to coat the bottom of the pan and add the diced acorn squash.
  4. Toss to coat the squash with oil.
  5. Add the pecans and continue to roast for another three minutes or until the squash is lightly brown and cooked through.
  6. Season with salt, pepper and the maple syrup.

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