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We bought the farm. With it came pecan trees. Last year we fertilized the
trees and in the fall had a fantastic harvest. WOW, what a difference fresh
pecans make when cracked open and used in an acorn squash. This is still
one of our fall harvest favorites, now with new meaning.
 INGREDIENTS:
2 acorn squash
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 tablespoons maple-flavor syrup
1/4 cup coarsely chopped pecans
DIRECTIONS:
Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash
halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch
(3-quart) glass baking dish; cover with foil.
Bake at 350°F for 30 to 35 minutes or until almost tender.
Meanwhile, melt butter in small saucepan over medium heat. Stir in brown
sugar, syrup and pecans. Cook just until sugar dissolves, stirring
constantly.
Remove squash from oven. Spoon pecan mixture over squash. Return to oven;
bake an additional 10 to 15 minutes or until squash is tender, spooning
pecan mixture occasionally over squash.
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