Orange Pecan Stuffed Acorn Squash

Orange Pecan Stuffed Squash                      Nancy Harrison

Ingredients:

4 Acorn Squash

½ c water

2 T Light Brown Sugar

½ tsp finely grated orange rind

½ tsp salt

2 ½ T Butter

1-3 T Orange Juice

1/3 c chopped pecans

Directions:

Preheat oven to 350 degrees.

Cut squash in half and remove seeds.  Place cut side down in a 9 X 13” baking dish; add water; bake 3- minutes or until tender.  Remove from oven and allow to cool.  Grease a 6 X 10” baking dish.  Remove pulp from skins; place in a medium sized bowl; stir in 1 ½ T brown sugar, orange peel salt and butter.  Beat in orange juice until fluffy.  Spoon into prepared baking dish.  Top with remaining brown sugar, sprinkle with pecans.

Bake 10 minutes or until brown on top.