Baked Acorn Squash

Baked Acorn Squash Stuffed wIth​ Rainbow Chard, Pecans, and Herbed Barley
Pecans: Recipes & History​ of an American Nut, Photography by Robert Holmes

Baked Acorn Squash Stuffed with Rainbow Chard, Pecans, and Herbed Barley, Pecans: Recipes & History of an American Nut, Photography by Robert Holmes.

A delicious superfood, the pecan is quintessentially American but also an international favourite, prized for its buttery flavour and abundant fibre, protein, and vitamins. Pecans give the underrated nut its due with sixty recipes inspired by global flavours and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.   

 
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan’s delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

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