Baked Acorn Squash with Yogurt and Pecans
Tender roasted acorn squash halves filled with plain Greek yogurt, pecans, honey, cinnamon, and nutmeg. Serve after a brief cooling period.
Ingredients
Main Ingredients
- 1 whole acorn squash about 1½–2 pounds, halved lengthwise and seeds removed
- 1 cup yogurt plain pasteurized Greek yogurt
- 1/2 cup pecans, chopped chopped
- 2 tablespoons honey Drizzle on top before serving.
- 1 teaspoon cinnamon Sprinkle over squash.
- 1/2 teaspoon nutmeg Sprinkle over squash.
- to taste Salt and pepper Sprinkle to taste over squash.
Instructions
- Preheat to 400°F and line a roasting tray. Wash and halve the acorn squash lengthwise, then remove seeds and loose fibers.
- Position halves cut-side up and season with cinnamon, nutmeg, salt, and pepper. Roast 35–50 minutes, checking the thick flesh with a fork; cover loosely if edges brown before the center softens.
- Rest the roasted squash for about 10 minutes. Fill each cavity with ½ cup Greek yogurt, distribute the chopped pecans, and drizzle with 1 tablespoon honey per half.
- Serve as 2 filled halves, or divide into 4 smaller side portions before topping.
Notes
Timing is an estimate for a 1½–2-pound squash. Continue roasting until fork-tender. Add pasteurized yogurt after the short cooling rest, and keep leftover dairy refrigerated.