Acorn Squash Stuffed with Rutabaga and Pecans

Roast the squash: Heat oven to 350° F. Use a sharp knife to trim the bottom of each half of squash to form a flat surface. Rub with vegetable oil. Place the squash halves cut sides down in an ovenproof baking dish. Bake until the squash are tender when pierced with a sharp knife -- about 35 minutes.

Meanwhile, peel and cut the rutabaga into 1-inch pieces and place into a large skillet. Cover with cold water, add the salt, and bring to a boil over high heat. Cover the skillet with a tight-fitting lid and cook until the rutabaga are tender when pierced with the tip of a sharp knife -- 8 to 10 minutes.

Coarsely chop 1/4 cup of the pecans in a food processor fitted with a steel blade. Add the butter and brown sugar and pulse to blend.

Turn the squash over so the rind sides are down and fill the centers with the cooked rutabagas. Spoon an equal amount of the pecan butter into each of the centers.

Increase oven temperature to 400° F. Drizzle the squash with the honey and dust with the allspice and remaining pecans.

Roast for an additional 15 minutes. Serve immediately.