Acorn Squash with Maple Georgia Pecans and Goat Cheese

YIELD: 4 servings

2 acorn squash, halved crosswise, seeded
1/4 tsp. salt
2 Tbsps. melted butter
2/3 cup Georgia pecans, chopped
2 Tbsps. maple syrup, plus more to drizzle
1/2 tsp. fresh thyme leaves (1/4 tsp. dried)
1 4 oz. log goat cheese

1. Heat oven to 375°F. Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.
2. Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 Tbsps. pecan mixture, fill hollow of each squash with remaining pecan mixture.
3. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture.
4. Bake 10 minutes more. Drizzle with more syrup as desired and serve.

Recipe and photo (p.64) from the Georgia Pecan Commission