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Fig-Pecan Stuffed Acorn Squash Recipe | |
American Vegetarian | |
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Ingredients:
2 acorn squash, halved lengthwise and seeded1 tablespoon olive oil Salt and pepper to taste 3 tablespoons Earth Balance, melted 1/3 cup agave nectar 3/4 cup dried, de-stemmed, and chopped Calimyrna figs 1/2 cup chopped pecans 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg
Directions:
This elegant dish looks as good as it tastes. The pecans and the mustiness of the figs contrast nicely against the inherent sweetness of the squash.The added shot of agave nectar intensifies the sweetness and elevates this to a special-occasion side status.Preheat oven to 350°F. Rub insides of acorn squash halves with olive oil and sprinkle with salt and pepper. Turn upside down and place on a foil-lined cookie sheet (for easy cleanup later). Bake for 30 to 40 minutes or until soft. Meanwhile mix remaining ingredients together in a medium bowl Remove squash from the oven and turn right side up. Fill halves with the fig mixture. Bake for about 25 to 30 minutes or until filling is soft and bubbly. Cool for about 10 minutes before cutting in half and serving. Yield: 8 side servings
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