Shelly's Recipe

ACORN SQUASH WITH PECANS AND GOAT CHEESE

Category: Squash

2 acorn squash, halved crosswise and seeded
2 tablespoons butter, melted
2/3 cup Georgia pecans, chopped
2 tablespoons cane or sorghum syrup, plus more to drizzle
2 sprigs fresh thyme, leaves picked
4 ounces fresh goat cheese
Coarse salt and freshly ground black pepper

Heat oven to 375. Sprinkle inside of squash with salt and brush with butter. Turn upside down on baking sheet and bake until tender, about 30 minutes.

Using a small bowl, combine pecans, syrup and thyme. Turn squash upright on baking sheet. Fill hollow of each squash with pecan mixture, reserving about 3 tablespoons. Slice goat cheese crosswise into four equal rounds. Place a round of cheese on top of pecan mixture. Sprinkle with reserved pecans. Season with salt and pepper. Bake 10 minutes more. Drizzle with additional syrup if desired. Serves 4