Popular Conditions & Diets
Ingredients
5
Time
45m
Serves
4
Recipe by Fran Allen
Ingredients
5
Time
45m
Serves
4
1 large
Acorn Squash
2 Tbsp
Unsalted Butter
room temperature
2 Tbsp
Maple Syrup
divided
1 tsp
Miso Paste
3 Tbsp
Raw Pecans
Appetizer
Vegetarian
Side
1
Preheat your oven to 425°. Clean and halve your squash and set aside.
2
In a small bowl combine the butter, miso and 1 Tbsp maple syrup. Blend until smooth and spread into the cut side of your squash halves.
3
Place the squash, cut side up on a baking sheet and bake for 30 minutes until golden brown and fragrant.
4
After 30 minutes, remove from the oven. Divide the pecans into each cavity and coat in the melted butter mixture collected inside. Top with the remaining maple syrup and return to the oven to bake for another 15 minutes or until the pecans are toasted and the squash is tender.
5
Serve warm and enjoy.
6
Notes: To make this dish dairy-free, substitute the butter for coconut oil. This will add another dimension of flavor to the dish! To make this dish nut-free, substitute the pecans for pepitas or pumpkin seeds and adjust the roasting time of the seeds to five minutes.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
