Baked Acorn Squash with Pistachios, Pears and Herbs

By KodiakDavis

Ingredients

• 2 acorn squash
• 2 teaspoons canola oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1 cup roasted salted pistachio nuts, shelled and chopped. Plus an additional amount for topping
• 1 red D'Anjou pear, cored and diced
• 2 teaspoons olive oil
• 2 teaspoons maple syrup
• 2 teaspoons red wine vinegar
• 2 sprigs rosemary, finely chopped
• 10 leaves mint, finely chopped
• 4 sprigs thyme, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.
Slice squash in halt vertically.
Remove the seeds.
Place squash cut side up on a rimmed baking sheet.
Rub with oil and sprinkle with salt and pepper.
Roast for 30 to 35 minutes, or until soft.
In a medium bowl, mix together nuts, pear, oil, maple syrup, vinegar, herbs, salt and pepper.
Divide the filling among the squash halves.
Sprinkle finely chopped shelled pistachios on top.
Preheat broiler.
Place squash under broiler for about 3 minutes, until golden.
Serve warm.