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Rosemary Thyme Roasted Acorn Squash Recipe

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This recipe for Rosemary Thyme Roasted Acorn Squash, by , is from Tasty and Easy Paleo Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Hamilton

Category:
Category:

Ingredients:  
Ingredients:  
1 large acorn squash
2 tbsp butter, ghee or coconut oil, melted
1/2 tsp salt
1/4 c pecans, chopped
1/4 c walnuts, chopped
3 tbsp honey
1 tbsp butter, ghee or coconut oil
2 tbsp fresh thyme, minced
Pinch of salt

Directions:
Directions:
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the squash down the groves into 6-8 pieces. Place the half moon pieces on the baking dish. Use a brush to wipe each half moon with the melted butter. Sprinkle with salt. Bake for 30-40 min. While the squash is baking, toast the pecans and walnuts in a small sauté pan until slightly brown and fragrant. Add the honey, 1 tbsp butter, thyme and salt. Mix until the butter has melted. When the squash is done, pour some of the nut mixture into the middle of each half moon. Serve immediately.

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