ACORN SQUASH W/ ORANGE PECANS

ACORN SQUASH W/ ORANGE PECANS 2 medium acorn squash, halved lengthwise & seeded 3 Tablespoons butter, at room temperature 2 Tablespoons light brown sugar, packed 1/2 teaspoon ground cinnamon 1 Tablespoon orange zest, finely grated 1/4 cup orange juice, freshly squeezed 1/2 cup pecans, roughly chopped Preheat oven to 375°F. Place squash, cut-side-down, in a large shallow baking dish and fill with water to come 1/2 inch up the sides. Bake until tender when pierced with a knife, about 40 minutes. Turn the squash cut-side-up and place in a clean baking dish. In a small bowl, cream together butter, brown sugar, cinnamon, and orange zest and juice; mix in the nuts. Divide the butter mixture evenly among the squash cavities. Continue baking, uncovered, until lightly browned, about 20 minutes longer. Serve hot.