Ingredients:
1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
2 to 3 cups filling (see below)Olive oilKosher salt
Freshly ground black pepper

General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
• 1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese
• 1 to 3 teaspoons herbs or spices

Directions:
Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.

Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.

Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662#post-recipe-11450​

Ingredients
2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb
TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
In a large bowl, combine first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

https://www.tasteofhome.com/recipes/nut-topped-strawberry-rhubarb-muffins/#RecipeCard​

Ingredients:
2 cups white sugar
2 cups cantaloupe - peeled, seeded and pureed
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon ground ginger
​
Sauce:
1 ⅔ cups brown sugar
½ cup butter
½ cup chopped pecans

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.
Beat together sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl until well combined. Sift together flour, cinnamon, baking soda, salt, baking powder, and ginger in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
Meanwhile, make sauce: Combine brown sugar and butter in a microwave-safe bowl. Cook in the microwave for 3 minutes, stirring at 1-minute intervals. Mix in pecans.
Pour sauce over warm loaves. Let cool for 1 hour before serving.
​
​https://www.allrecipes.com/recipe/22309/cantaloupe-bread-with-praline-glaze/

Ingredients
½ cup butter, softened                                                               ¾ cup white sugar
¾ cup packed brown sugar                                                     2 eggs
1 ½ cups mashed, cooked butternut squash                   2 ½ cups all-purpose flour
1 teaspoon baking soda                                                            2 teaspoons ground cinnamon
½ teaspoon salt                                                                             ½ teaspoon ground nutmeg
¼ teaspoon ground ginger                                                       1 cup raisins
1 ½ cups chopped pecans                                                       ¼ teaspoon ground allspice
2 ½ teaspoons baking powder
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
​
Source: https://www.allrecipes.com/recipe/9708/squash-cookies/

Ingredients:
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
¼ teaspoon ground red pepper, or to taste
¼ teaspoon salt (Optional)
¼ teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C).
Mix butter, Worcestershire sauce, red pepper, salt, and garlic powder together in a medium bowl; stir in pecans. Add chili powder and gently toss to coat. Spread coated pecans on a medium baking sheet.
Bake pecans in the preheated oven, checking and stirring every 8 to 10 minutes, until crispy around the edges, about 30 minutes, Best served warm.

Source: https://www.allrecipes.com/recipe/46029/hot-and-spicy-pecans/

Ingredients
2 tablespoons vegetable oil, plus more for pan
8 cups whole pecan halves (about 32 ounces)
1/3 cup pure maple syrup
1/4 cup dark brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
4 tablespoons chopped fresh rosemary leaves, divided
4 teaspoons kosher salt, divided

Directions

1. Preheat oven to 350°F.
   
2. Brush a sheet pan generously with vegetable oil. Place the pecan halves in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the pecan halves and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
   
3. Spread the pecans in a single layer. Roast for 25 minutes, stirring twice with a large metal spatula until the nuts are glazed and golden brown. Remove from the oven and sprinkle with the remaining 2 tablespoons of rosemary and 2 teaspoons of salt. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. 
   
4. Serve warm or cool completely and store in airtight containers at room temperature.
   

​Source: https://ahintofrosemary.com/recipes/sweet-savory-roasted-pecans/

Ingredients
2 medium butternut squash (about 3 pounds each)
3/4 teaspoon salt
Pepper
4 ounces cream cheese, softened
1/4 cup butter, softened
3 tablespoons brown sugar
1/2 cup chopped pecans

Directions:

1. Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour.
2. Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities.
3. Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
   ​

Source:  https://www.tasteofhome.com/recipes/pecan-stuffed-butternut-squash/

INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
 
DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water, set aside.
 
Preheat the grill for high heat.
 
Lightly oil the grill grate/  Grill the chicken 6 to 8 minutes on each side, or until juices run clear.  Remove from heat, cool, and slice into strips.
 
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans.  Pour in the prepared dressing, and toss to coat.