Acorn Squash with Pecans and Rosemary - The Local Palate
Chef Steven Satterfield blends two beloved flavor palates with acorn squash, pecans, and rosemary in this sweet and savory Thanksgiving dish!
Ingredients
- 1 large acorn squash
- 2 teaspoons fresh rosemary leaves
- ½ cup maple syrup
- Salt
- Freshly ground black pepper
- 2 tablespoons butter, divided
- ¼ cup chopped pecans, divided
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