SIMPLE ROASTED SQUASH HALVES

SIMPLE ROASTED SQUASH HALVES

INGREDIENTS:

3 pounds Acorn, Butternut, or heirloom variety

3 Tbsp grass-fed butter

3 Tbsp Sucanat/rapadura or date sugar

1 Tbsp Organic grade B Maple Syrup

generous pinch of sea salt

1/2 cup Pecans, roasted and chopped

DIRECTIONS:

Preheat oven to 400°F. If squash are large, cut off neck or elongated section from round wide section. Then cut the squash halves in half, lengthwise, from stem to end. Scoop out the seeds and stringy center of each half of bulb with a spoon. Score the insides of all halves several times with a sharp knife. Place each half in a baking pan with a 1/3” water in the bottom, cut side up.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt and Tbsp of sweetener of choice to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

Bake in the oven for 60-75 minutes, until the squash is soft and the surface is caramelized light browned. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Top with pecans