Shakin & Bakin Foodie Blog

Are you trying to eat healthier this year? If so, squash is a great way to go. It's lower in calories, jam-packed with nutrient's your body needs and it can be prepared a gazillion different ways. I personally prefer it baked or grilled...but my mother likes to cook it up and mash it like a potato. How do you enjoy eating squash?

Today's guest post recipe is courtesy of Spork Foods. It will make 4-6 hearty servings.

Baked Acorn Squash with Pistachios and Pears Recipe

2 acorn squash
2 teaspoons neutral tasting oil
1Ž4 teaspoon sea salt
1Ž4 teaspoon finely ground black pepper

Filling Ingredients:

2/3 cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
1 fresh red D’Anjou pear
2 teaspoons extra virgin olive oil
2 teaspoons maple syrup
2 teaspoons red wine vinegar
2 sprigs fresh rosemary, finely chopped
8-10 leaves fresh mint, finely chopped
3-4 sprigs fresh thyme, finely chopped
1Ž4 teaspoon sea salt
1Ž4 teaspoon finely ground black pepper

Pre-heat oven to 400°.

Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.

To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.

Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.

Place under broiler for about 3 minutes, until golden. Serve warm.

© Spork Foods, 2015