Ingredients:

  • 1 medium acorn squash (about 2 lbs / 900g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (a pinch)
  • 2 tablespoons unsalted butter, melted (30g)
  • 2 tablespoons honey (30 ml)
  • 1/4 teaspoon ground cinnamon (1g)
  • 1/4 cup chopped pecans (25g)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Halve the acorn squash lengthwise. Scoop out the seeds and stringy bits.
  2. Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and pepper.
  3. Place the squash cut-side up on the baking sheet and bake for 40 minutes, or until the flesh is tender and easily pierced with a fork.
  4. While the squash bakes, melt the butter in a small bowl. Stir in the honey and cinnamon.
  5. Remove the squash from the oven. Drizzle the honey-cinnamon mixture evenly over the squash halves. Sprinkle with chopped pecans.
  6. Return the squash to the oven for 5 more minutes, or until the pecans are lightly toasted and the honey is bubbly.
  7. Let cool slightly before serving.