Mallow-Pecan Acorn Squash Recipe

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Mallow-Pecan Acorn Squash Recipe
Mallow-Pecan Acorn Squash Recipe photo by Taste of Home
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Mallow-Pecan Acorn Squash Recipe

Read Reviews
5 3 3
Publisher Photo
We always grow squash in our garden, and this recipe is one of our favorites ways to cook it. My grandkids like this vegetable dish because of the marshmallows.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 1/3 cup crushed saltines (about 10 crackers)
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted, divided
  • 1/8 teaspoon ground nutmeg
  • 1 cup miniature marshmallows

Directions

Place squash cut side up in an ungreased 13-in. x 9-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400° for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown. Yield: 4 servings.
Originally published as Mallow-Pecan Acorn Squash in Country Extra November 2001, p51

Nutritional Facts

1 each: 331 calories, 15g fat (6g saturated fat), 23mg cholesterol, 170mg sodium, 52g carbohydrate (26g sugars, 4g fiber), 3g protein.

  • 2 medium acorn squash, halved and seeded
  • 1/3 cup crushed saltines (about 10 crackers)
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted, divided
  • 1/8 teaspoon ground nutmeg
  • 1 cup miniature marshmallows
  1. Place squash cut side up in an ungreased 13-in. x 9-in. baking dish. In a bowl, combine the cracker crumbs, pecans, brown sugar, 2 tablespoons butter and nutmeg. Spoon into squash. Brush edges of squash with remaining butter. Cover and bake at 400° for 55-60 minutes or until squash is tender. Sprinkle with marshmallows. Bake, uncovered, for 3-5 minutes or until golden brown. Yield: 4 servings.
Originally published as Mallow-Pecan Acorn Squash in Country Extra November 2001, p51

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Rabid_Monkey202 User ID: 5374101 37506
Reviewed Feb. 9, 2014

"Insanely freaking good. I at an entire squash by myself yesterday, and now I'm searching for more marshmallows so I can make more today!"

MY REVIEW
KristenRose222 User ID: 7394968 33862
Reviewed Sep. 2, 2013

"I'm cooking this right now for the second time. LOVE IT! I could eat it everyday, and I'm not big on veggies."

MY REVIEW
Prysmangel User ID: 5470575 128823
Reviewed Dec. 5, 2010

"I have never been a big fan of squash.....until now! My husband loves it, and asked me to make some. So I ran across this recipe, and thought I would give it a try. It is AMAZING!!! I love it, and actually crave it! Husband said it is the best he has ever had. It is easy, and delicious. Thank you for sharing this recipe!"

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