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1. Preheat oven to 350 F.
2. Cut squashes in half lengthwise and remove seeds with spoon.
3. Roast, in a shallow pan at 350 degrees F., cut side down, for 35 to 40 minutes or until almost tender.
4. Turn cut side up. Fill cavities with pearl onions and finely chopped walnuts.
5. Add unsalted butter and molasses to small saucepan. Melt butter over low heat. Stir to combine.
6. Stir in sea salt and ground cinnamon.
7. Spoon butter mixture over squash and filling.
8. Return squash to oven and roast additional 15 to 20 minutes or until squash is tender.
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