Holiday flavor with pecans

Family Features

The holiday season is ripe with opportunities to gather around the table with loved ones and enjoy a delicious meal.

Elevate your holiday menu with freshly harvested ingredients such as naturally sweet pecans. As America’s only native tree nut, the pecan boasts a proud heritage shared by the farmers who have grown it for generations - but this tree nut is more than a pie ingredient.

Classic Pecan Pie

Prep time: 15 minutes

Cook time: 70 minutes

Servings: 10

1 pie dough (9 inches)

6 tablespoons unsalted butter, melted and cooled

1 cup light corn syrup

1 cup light brown sugar

2 teaspoons pure vanilla extract

3 large eggs, lightly beaten

1/2 teaspoon salt

21/2 cups raw pecan halves

Place baking sheet in oven. Heat oven to 350 degrees.

Line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside.

In large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt, and whisk until mixture is even. Fold in pecan halves.

Pour mixture into pie crust and spread evenly with spatula. Use pieces of aluminum foil to cover edges of pie crust. Place pie on prepared baking sheet and bake 60-70 minutes, or until pie is set in center.

Remove pie from oven and allow to cool completely before serving or chilling.

Note: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

Roasted Acorn Squash Salad with Pecan Vinaigrette

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 4

Squash:

1 small acorn squash

1 tablespoon olive oil

1/4 teaspoon sea salt

Dressing:

1/2 cup raw pecan pieces

1/4 cup olive or pecan oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/4 teaspoon sea salt

Salad:

3-4 handfuls baby spinach

11/2 cups cooked farro

1 medium shallot, thinly sliced

1 ounce crumbled goat cheese

Heat oven to 425 degrees.

To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.

While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.

In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Note: Acorn squash skin is edible but needs roasting long enough to make it tender. If unsure, use delicata squash or skinless butternut squash.