Marshmallow Pecan Acorn Squash

Squash halves hollowed out and filled with mixture of cracker crumbs, brown sugar, nutmeg, pecans and butter. Squash is roasted in hot oven until tender. Roasted squash is topped with marshmallows, and returned to the oven long enough to melt the marshmallow and brown them.

Ingredients -

2 Medium Acorn Squash, halved and seeded
1/3 Cup Saltines, crushed
1/4 Cup Pecans, chopped
1/4 Cup Brown Sugar, packed
3 Tablespoons Butter, melted, divided (optional)
1/8 Teaspoon Ground Nutmeg
1 Cup Miniature Marshmallows

Preparation:

1. Place the squash cut side up in an ungreased 13-in. x 9-in. x 2-in. baking dish.

2. Combine the cracker crumbs, brown sugar, nutmeg, pecans and 2 tablespoons butter in a bowl.

3. Spoon the mixture into the squash halves.

4. Brush the edges of the squash with the remaining butter.

5. Cover and bake at 400 degrees for 55 minutes or until the squash is tender when poked with a fork.

6. Sprinkle with marshmallows and bake, uncovered, for 3-5 minutes or until golden brown.

Acorn Squash Tip

Steaming or Boiling

Once the squash has had its skin, seeds and fibers removed, cut the squash flesh in large chunks. Place in boiling water or a steamer basket just above boiling water. Cook the squash for 15 to 20 minutes or until a knife slips through the flesh easily.

Acorn Squash Tip

Winter Squash

Winter squash, like the acorn squash are called “keepers”. The name comes from the fact that if stored properly they will last several months before slowly deteriorating.

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