Courtesy of TODAY.com Food Editor Vidya Rao, this elegant dish looks as good as it tastes. The deeply autumnal figs and toasty pecans contrast nicely against the inherent sweetness of the squash and agave nectar.
Fig-Pecan Stuffed Acorn Squash
(From Celebrate Vegan)
• 2 acorn squash halved lengthwise, seeded
• 1 T olive oil
• Salt and pepper
• 3 T vegetable margarine, such Earth Balance, melted
• 1/3 c agave nectar
• 3/4 c dried, de-stemmed Calimyra figs, chopped
• 1/3 c pecans, chopped
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
1. Preheat oven to 350 degrees.
2. Rub insides of acorn squash halves with olive oil and sprinkle with salt and pepper. Turn upside down onto a foil-lined cookie sheet (For easy clean-up later). Bake for 30 to 40 minutes, or until soft.
3. Meanwhile, mix remaining ingredients in a medium bowl
4. Remove squash from the oven and turn right side up. Fill halves with the fig mixture.
5. Bake for about 25-30 minutes or until filling is soft and bubbly.
6. Cool for about 10 minutes before serving.