This is a side dish that I usually make for Thanksgiving. I love this acorn squash, it is such a warm, cozy side dish … filled with some of the wonderful flavors of fall and winter.

I used two acorn squash and cut them each in half. Once they were cut in half, I sprinkled 1/4 teaspoon of kosher salt and 4-5 grinds of fresh pepper over each one, followed by a half tablespoon of butter.

On top of the butter, I placed 1 teaspoon of brown sugar into the bowl of the squash, followed by one tablespoon of mixed dried berries.

Once the berries were placed into the squash, I poured a tablespoon of brandy on top. I wanted the brandy poured on top of the berries so that they would soak up some of the liquid and plump a bit before I placed my dish into the oven.

Once the brandy was poured into the squash, I added 1 tablespoon of chopped sweet and spicy pecans. I buy these at Trader Joe’s quite often. They are good on a salad as well! You can use regular pecans or walnuts, if you prefer.

I melted 1 tablespoon of butter that I brushed over the edges of the acorn squash. Basically 1/4 tablespoon of melted butter was brushed on each squash.

I placed my squash into a preheated 400 degree oven for one hour. It turned out perfectly. Dennis loved this dish, and he doesn’t normally enjoy squash. He asked if he can have the leftovers for lunch tomorrow and again for dinner. I’ll be out with friends tomorrow night for our annual Secret Santa dinner so having leftovers will work out perfectly for him.

Ingredients

2 acorn squash

1 tablespoon of melted butter, plus 2 tablespoons cold butter (1/2 tablespoon per squash half)

1/4 cup sweet and spicy pecans, chopped

4 tablespoons dried berry medley (1 tablespoon per acorn squash half)

1 teaspon kosher salt (divided, 1/4 teaspoon per squash half)

fresh ground pepper (4-5 grinds per squash half)

4 teaspoons brown sugar (1 per acorn half)

4 tablespoons dried berry medley

8 teaspoons brandy (2 per acorn squash)

Directions

1. Preheat oven to 400 degrees.
2. Cut each acorn squash in half, remove seeds.
3. Sprinkle salt and pepper over acorn squash.
4. Place 1/2 tablespoon butter in each acorn squash half.
5. Place brown sugar and berries in squash.
6. Pour brandy over berries.
7. Top with chopped pecans.
8. Brush melted butter around edges of squash.
9. Bake for one hour.

Enjoy!

Until next time, Kris