Nuts and Squash (sounds like spam)

Sorry it's been a few weeks since I've added anything here, I've been busy at work and haven't been cooking as much. Today I just want to add this fun recipe for pecans and walnuts that you can add to green salads, desserts, apple salads, trail mix, etc. Pecans and walnuts are quite expensive (but less so at WinCo Foods- sorry Utahns-where you can buy them bulk) and Dr. Mirkin (check out his excellent Good Foods Book in which he teaches all about eating whole grains) recommends eating them in moderation although they are an excellent source of vitamins, minerals and protein. This recipe is for spicy pecans, but you can alter the Cayenne to taste.

• 1 cup whole pecans or walnuts

• 1/3 cup brown sugar (I use SugarTwin)

• 2 Tablespoons water

• two shakes cayenne pepper

Bake on a cookie sheet or pie tin at 300 degrees for 15-20 minutes.

I'm pretty sure you've seen pecans in salad before, but just in case I added the picture.

Moving on to the squash part of this post, one other great way to use these nuts is on top of baked acorn squash. If you've never baked acorn squash before it is a very tasty yellow (on the inside) veggie, and is also good mashed like yams (as Jessica taught me in Hong Kong). There are baking instructions on the squash label (that is, the little sticker on the rind-think apples) when you buy it at the grocery store, but to eat it with nuts:

1. Cut the squash in half and slice off a small piece of rind so that it will sit cut side up in a baking dish.
   
2. Brush the cut sides with melted "butter" and stick a fork in it to make vents all over the cut surface.
   
3. Bake for 40 minutes at 400 degrees.
4. Pour the unbaked pecan/walnut mix on top of the squash "bowls" drizzling some of the sugar water around the rims.
   
5. Bake for another 15 to 20 minutes or until the squash is soft all the way through (use a fork to find out).
   
6. Eat with with a spoon, it is really delicious.
   

Well, that's all for today friends. I have a few more recipes on the docket this week so stay tuned!