Candied Acorn Squash

Candied Acorn Squash

Embellished with cinnamon, cane syrup, and brown sugar, these squash are a delectable side dish or even dessert.

Candied Acorn Squash
Makes 4 servings
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon ground cinnamon, divided
  • 2 acorn squash, halved and seeded
  • ¼ cup cane syrup
  • ¼ cup lightly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground red pepper
  • 4 tablespoons unsalted butter, cubed
  • 1 cup chopped pecans
  1. Preheat oven to 375°.
  2. In a small bowl, whisk together melted butter, ¼ teaspoon salt, and ¼ teaspoon cinnamon. Brush mixture onto cut sides of squash; place squash, cut side down, in a 12-inch cast-iron skillet.
  3. Bake until squash is tender, 30 to 35 minutes.
  4. Meanwhile, in small saucepan, bring syrup and brown sugar to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; cook, without stirring, until mixture registers 245° to 250° on an instant-read thermometer. Remove from heat; whisk in vanilla, red pepper, remaining ¼ teaspoon salt, and remaining ¼ teaspoon cinnamon. Whisk in butter until melted and smooth.
  5. Turn squash cut side up; brush with syrup mixture. Stir pecans into remaining syrup mixture; spoon into squash halves.
  6. Bake until pecans are fragrant and syrup mixture is golden brown, about 10 minutes more. Let stand for 5 minutes before serving.



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