Pecan Crisp Squash Recipe
Ingredients
| 2/3 cup buttery cracker crumbs | ||
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Butter | 1/3 Cup (16 tbs), melted | |
| Brown sugar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Acorn squash | 2 | |
Directions
Combine crumbs, pecans, butter, brown sugar, salt and nutmeg; set aside.
Cut squash in half lengthwise; remove seeds.
Place squash, cut side down, in 2-quart oblong glass baking dish.
Cover with vented plastic wrap.
Microwave at high (10) 4 to 6 minutes.
Turn squash cut side up.
Divide filling evenly among squash halves.
Recover.
Microwave at high (10) 4 to 8 minutes until tender.
Let stand, uncovered, 5 minutes.
Cut squash in half lengthwise; remove seeds.
Place squash, cut side down, in 2-quart oblong glass baking dish.
Cover with vented plastic wrap.
Microwave at high (10) 4 to 6 minutes.
Turn squash cut side up.
Divide filling evenly among squash halves.
Recover.
Microwave at high (10) 4 to 8 minutes until tender.
Let stand, uncovered, 5 minutes.
Chef
