- My garden is currently overrun with acorn squash plants. My husband and I love them and are always looking for new ways to make them. Here is a recipe that is wonderful for your acorn squash. By the way, if you have grown lots of acorn squash it will keep long in to the winter if you store it in your basement or anywhere cool and away from light.
2 acorn squash, halved crosswise and seeded
1/4 teaspoon salt
2 tablespoons melted butter
2/3 cup chopped pecans
2 tablespoons maple syrup plus more to drizzle (use the real stuff here)
1/2 teaspoon fresh or 1/4 teaspoon dried thyme leaves
4 oz. log goat cheese
Heat oven to 375F. Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 tablespoons pecan mixture, fill hollow of each squash with remaining pecan mixture. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture.Bake 10 minutes more. Drizzle with more syrup as desired and serve.