1 acorn squash

1/2 cup pecans, chopped

1/4 cup brown sugar

2 tablespoons butter

Cut squash in half. Scoop out the seads and set aside (so you can make roasted acorn squash seads!) or discard.

In a small bowl, combine chopped nuts and brown sugar.

Set squash, open side down, into a baking dish. Add a little water to the dish.

Bake at 350 degrees for 40ish minutes. Remove from oven, and carefully turn them open side up onto a plate.  Fill each half with the pecan/brown sugar mix and about 1 tablespoon of butter. (butter will melt because the squash is piping hot!)

Enjoy! and…don’t eat the skin.