Acorn Squash Stuffed with Rutabaga and Pecans

Ingredients:

• 2 medium acorn squash, halved & seed pulp removed*
• 1 tbsp vegetable oil
• 1 large rutabaga*
• 1 tsp salt
• 1/2 cup roasted pecans, divided*
• 1/2 cup butter*
• 1/4 cup packed brown sugar
• 1/4 cup honey*
• 1/8 tsp allspice

Directions: 

1. Preheat oven to 400*F
2. Place squash in a roasting pan, cut side down, and add 1/2" water. Roast squash until tender, 35-45 minutes.
3. While squash is roasting, peel and cut the rutabaga into 1" pieces and place into a large skillet. Cover with cold water, add the salt and bring to a boil over high heat. Cover the skillet and cook until the rutabaga is tender, 8-10 minutes.
4. In a food processor, coarsely chop 1/4 cup of the pecans. Add the brown sugar and butter and blend until mostly smooth.
5. Remove squash from oven, flip over so cut side faces up. Fill the squash centers with the rutabagas. Spoon an equal amount of the pecan butter into each of the centers. Lightly brush the squash with the honey and dust with the allspice and remaining pecans. Roast for an additional 15 minutes. Serve immediately.

  Makes 4 servings

 

*Ingredients available at Belltown