Baked Acorn Squash With Roasted Pumpkin Seed Oil
Prep: 10 minutes
Cook: 1 hour
Makes: 4-6 servings
2 acorn squash
2 tbsp maple syrup
2 tbsp Roasted Pumpkin Seed Oil
Pinch of freshly ground nutmeg
4 tbsp pecans, chopped
Preheat the oven to 350 degrees. Halve the squash lengthwise and scoop out the seeds. Pierce the entire inside with a fork, without breaking the skin of the squash, to allow the dressing to soak in.
Stir the maple syrup, Roasted Pumpkin Seed Oil and a pinch of nutmeg together in a bowl, then brush liberally over the cut surfaces of the squash. Cover the cut surface with tinfoil, place in the oven and bake 1 hour, brushing periodically with more pumpkin oil and maple mixture.
When the squash is tender, brush once more, then spoon a tablespoonful of pecans into each cavity and return to the oven uncovered for 5 to 10 minutes, until the pecans are toasty. Remove from heat and serve.