Ingredients
- 2 medium acorn squash
- 1/4 cup pure maple syrup
- 1/4 cup pecan halves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Fresh parsley for garnish (optional)
Equipment Needed
- Sharp knife
- Baking sheet
- Parchment paper (optional)
- Measuring cups and spoons
- Mixing bowl
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C), which already fills my kitchen with that delightful anticipation of baking. Next, I carefully slice the acorn squash in half lengthwise and scoop out the seeds. I always find it satisfying to remove the seeds, almost like unveiling a hidden treasure inside the squash! After that, I drizzle olive oil over the cut sides and then season them with salt, black pepper, cinnamon, and nutmeg, ensuring every nook is covered. (See the next page below to continue steps…)