Stuffed Acorn Squash

I heard "ughs" from my kids when I mentioned we were having a side dish of acorn squash.
But then...they ate every bite and admitted they liked it. Love it when that happens!

Recipe:

2 acorn squash (serves four)
melted butter (about 4 T)
salt
feta or goat cheese
chopped pecans
maple syrup

Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seedy middle. Brush the interior of the squash with butter and sprinkle with salt. Place squash cut side down on either parchment paper or foil on a jelly roll pan (rimmed baking sheet). Cook for 30 minutes.

In a bowl, combine pecans with a glug of maple syrup. Turn the squash cut side up and fill with half the pecan mixture. Crumble the feta or goat cheese on top of the pecans, then the rest of the pecan mixture. Bake upright for 10 more minutes.

I served these with baked salmon, green salad, and sliced sourdough bread. It was a savory autumn meal.