Thanksgiving Side: Twice-Baked Squash

Image Via: The Nifty Cupcake 

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Prep Time: 10 minutes

Cook Time: 50 minutes

Serves: 4

Ingredients:

2 medium squashes (Butternut or acorn will work well.)

½ cup pecans

3 tablespoons butter

2 tablespoons maple syrup

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 teaspoon olive oil

Salt and pepper, to taste

1 pinch ground ginger

Image Via: Horchow

Preparation:

1. Preheat oven to 375 degrees F.
2. Cut the squashes in half and place them, cut side up, on a baking sheet. Drizzle the squashes with olive oil and season them with salt and pepper.
3. Bake the squashes for 35-45 minutes or until the meat can be easily scooped out.
4. Allow the squash to sit until its cool enough to handle. Then, discard the seeds.
5. Scoop out the body of the squash – leaving about ¼ of an inch around all four sides – into a bowl.
6. Mix the filling with the rest of the ingredients and then spoon it evenly back into the squash halves.
7. Return the squashes to the oven and bake the filling for an additional 10 minutes or until the top starts to brown.
8. Serve warm.

Dishes like these are especially great for families with little kids. The warm spices and creamy texture are familiar enough that they’ll be happy to give squash a try. But, if you want an extra insurance policy, don’t hesitate to load this autumn side up with their favorite flavors. Parmesan cheese and a touch of garlic would be delicious or even a layer of melted marshmallows. However you serve it, this recipe is an easy and delicious way to expose your family to new vegetables.

How do you keep dinner interesting? Do you have a tasty side dish recipe to share? Share you favorites with us in the comments.

For more delicious fall recipes, check out Stagetecture’s archives.