Orange Pecan Acorn Squash - The Gingered Whisk

Sunday, October 16, 2011

Orange Pecan Acorn Squash

Squash comes in so many fun shapes, sizes, and colors. I love seeing bins of winter squash in the fall, especially when my local market is having them on sale for $1 each! I definitely grabbed a bunch, even though I don't really have a good place to store them. I stuck them in the cabinet under my sink for right now, and Ladybug is having a blast pulling them all out and playing with them. Good thing they are hearty (except I totally noticed a tooth mark in one when I was preparing this. Haha!).  I really enjoyed this recipe - it was perfect for fall, a bit sweet, a bit savory, a bit zesty. The orange, cinnamon, brown sugar and pecans paired perfectly with the squash. Ladybug and I loved it!

Orange Pecan Acorn Squash - The Gingered Whisk

I do have to be honest here and tell you that Joel did not like this. It's not the recipe's fault, though, its only that we have to add yet one more thing to the list of things that Joel doesn't like (along with pancakes, sigh). I keep trying to find a recipe for winter squash that he likes, though, because I love them so. But pretty much he doesn't like anything fall - acorn squash, butternut squash, pumpkins or sweet potatoes. I'm going to keep trying, though. At least he likes apples and apple cider! :) 

Orange Pecan Acorn Squash (Recipe Girl)

Yields: 4 servings
Prep Time: 15 minutes
Cooking time: 60 minutes

2 medium acorn squash, half lengthwise and seeded
3 Tbsp butter, at room temperature
2 Tbsp light brown sugar
1/2 tsp cinnamon
1 Tbsp orange zest
1/4 cup orange juice, freshly squeezed
1/2 cup pecans, roughly chopped

Preheat oven to 375.
Place squash, cut side down, in a large shallow baking dish and fill the dish hallway with water.
Bake the squash about 40 minutes, or until the flesh of the squash is tender when pierced with a knife.
Remove the squash from the pan, drain the water, and place the squash back into the pan, but this time cut side up.
In a small bowl, cream together the butter, brown sugar, cinnamon, orange juice and orange zest.
Mix in the nuts.
Divide the butter mixture evenly among the squash cavities.
Continue baking, uncovered, until lightly browned, about 20 minutes.
Serve and Enjoy!


  1. Oh this sounds so good, I will have to try it.

  2. Yeah, my hubby would take one taste and let me know he didn't like it either! But it just makes more for me!

    Just wanted to stop by and let you know I finished baking my Daring Bakers' challenge yesterday...and it was FABULOUS!!! Thanks so much for sharing such a great recipe...can't wait for the reveal~


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