Roasted Acorn Squash with Candied Pecans
2 ea Acorn Squash (SKU #89141)
3 fl oz Olive Oil (SKU #30072)
2 fl oz Honey (SKU #92587)
1 tsp Cinnamon (SKU #68090)
Kosher Salt, to taste (SKU #92274)
Black Pepper, to taste (SKU #68258)
6 oz Pecan Halves & Pieces Glazed (SKU #10775)
Heat oven to 375 degrees. Wash and dry acorn squash. Cut stem end and bottom end to square up the squash. Slice down the middle so you have two halves. Remove seeds and slice into wedges about an inch thick. Place squash pieces on a sheet pan. Drizzle with olive oil and honey, then toss to combine. Season the squash with cinnamon, salt and pepper. Roast for about 30 minutes or until tender. Remove from oven and toss with glazed pecan halves and pieces.
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