This month I am writing exclusively about Thanksgiving recipes – why not? We are planning on trying some new things this year to shake things up. Beef instead of the big turkey, some new sides, and a pumpkin cheesecake – recipe to follow. My dad, who is an awesome cook, will be doing a lot of the cooking and is bringing some of his longtime favorite recipes. Every couple of days I will try something different and share my favorites…this is a new favorite and not just for turkey day…
2 acorn squash
4 tablespoons brown sugar
4 tablespoons maple syrup
6 pats unsalted butter
4 tablespoons chopped pecans
Pinch each ( about 1/4 teaspoon) of ground cloves and nutmeg
Trim ends so the squash will lay flat while baking. Wash, then cut each squash in half and clean out the centers. Score each half vertically and diagonally with a sharp knife. Salt and pepper each half. In order, sprinkle 1 tablespoon brown sugar, 1 tablespoon maple syrup, 1½ pats of butter, pinch each of cloves and nutmeg, and 1 tablespoon pecans in cavity of each squash half. Bake at 350°F until fork tender, about 30 minutes. Here are the ingredients…and this is what it should look like right before it goes in the oven. If you like, you can cut into quarters to serve – so your guests will have enough room on their plate for everything!