Baked Squash with Pecans
from the kitchen of Sharmagne Leland-St.John

2 acorn squash (1 pound each)
½ cup cracker crumbs
⅓ cup pecans, coarsely chopped
⅓ cup butter, melted
3 tablespoons light brown sugar
½ teaspoon salt
½ teaspoon nutmeg


Preheat the oven to 400° F.

Cut the squash in half lengthwise. Remove seeds and fibres.
Combine the remaining ingredients.

Divide the seasoning evenly and spoon into each squash half.

Place the squash into an ungreased baking dish. Pour water
into the dish to about ¼-inch depth. Cover with foil and
bake bake 30 minutes or until tender.




 

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