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
- 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.
- 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.
- Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture.
- Bake 10 minutes more. Drizzle with more syrup as desired and serve.
Recipe and photo (p.64) from the Georgia Pecan Commission