This is the last of the acorn squash for the season.
It was a sparse season, and the majority of the squashes were small – which makes them perfect for a first course (Looking on the bright side).
I was walking through the fancy foods section and spotted some pecans.
Yes, the fancy food section….
Pecans are not common here and, when one can even find them they tend to be quite expensive. I paid over $3.00 for a small package that would barely fill 1/3 of a cup. A pecan pie is beyond my budget – if I could ever find enough.
However, temptation overcame common sense and here it is.
I kept it simple…
It’s a pretend pecan pie….
Acorn Squash with Spiced Pecans
Total time: 35 minutes
- 1 small acorn squash
- 1/3 cup whole pecans
- 2 tbs butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp chili powder
- Cut squash in half and scoop out seeds. Put cut-side down into a baking dish, cover with foil and bake in 400F (200C) oven for 25 minutes.
- About 10 minutes before squash is done melt butter in a small skillet over medium heat.
- Add pecans, spices and sauté 5 – 8 minutes.
- When squash are done remove and fill with pecans and butter.
A long with our last acorn squash we have our last bike ride.
The leaves were falling fast and there were not many left on the trees.
The paths had been cleaned – we followed a leaf blower for a bit.
But it was cold.
Even the canal boats had fires lit in their stoves for heat.
Yes, boats have wood burners…..
But the plane trees were still gorgeous.
One can see so much more of them without all those pesky leaves.