Acorn Squash with Pecans

 

3 tablespoons unsalted butter
½ - ¾ cups pecan halves
1 acorn squash  

Salt and white pepper

 

1.         Preheat oven to 375°.

2.         Melt butter in pan and add pecans and toss to coat.

3.         Cut squash in half and remove seeds and fibers. Generously season with salt and pepper; then divide pecan and butter mixture among them.

4.         Place squash halves in large, shallow baking dish, fill the bottom with 1 inch of water, and bake until squash is tender, about 40 minutes. Stir nuts from time to time while squash bakes to moisten them in the butter.