THE LAST APPRENTICE
VEGETABLES
BAKED SUMMER SQUASH WITH PECANS AND MAPLE SYRUP
This is an easy-make-ahead vegetable dish that both kids and adults enjoy.
| Acorn Squash |
1 each, medium to large |
| Butternut Squash |
1 each, medium to large |
| Pecan Halves, toasted |
1/2 cup |
| Butter |
1/2 stick |
| Maple Syrup |
1/2 cup |
| Salt |
1/4 teaspoon |
Cut squash in half length wise and, leaving the seeds intact, place cut side down on a baking sheet pan and cook for 1/2 hour at 350 degrees. Remove from oven and cool.
Remove seeds and discard. Using a large soup spoon remove meat from squash and place in a lightly buttered 2 quart baking dish. Add salt and toasted pecan halves, toss lightly. Sprinkle Maple Syrup over top and dot with butter.
Cover with foil and refrigerate until 1/2 hour before the meal. Place foil covered pan in a 350 degree oven for 30 minutes before serving.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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