Prep Time
20 minutes
Cook Time
2 hours 5 minutes
Total Time
2 hours 25 minutes
Ingredients
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2 acorn squashes
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4 Tbl. soft butter
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4 Tbl. dark brown sugar
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2 Tbl. Sue Bee Clover Honey
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1/2 tsp. vanilla extract
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1 1/4 tsp. cinnamon
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1/4 tsp. nutmeg
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1/4 tsp. ground ginger
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1/8 tsp. ground cloves
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dash of salt
Streusel Topping:
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2 Tbl. cold butter, cut up into small pieces
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1/4 tsp. vanilla
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2 Tbl. sugar
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1/4 cup + 1/8 cup flour
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1/4 tsp. cinnamon
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1/8 tsp. ground nutmeg
Garnishes:
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2-4 tsp. chopped pecans
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2-4 Tbl. honey
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whipped cream, optional
Instructions
Preheat oven to 400 degrees.With a very sharp large knife, slice acorn squashes in half through stem end to pointed end, scoop out seeds and scrape center hole clean until smooth removing stringy parts.In small bowl, with fork, mash and stir the rest of upper ingredients until well mixed. Divide into fourths, and spread onto insides of squashes smearing a little on top edges as well. Place into baking dish. *If any want to lay sideways, use a little scrunched up foil to keep level.Into the baking dish, pour in cold water until there's a 1/2" in bottom to prevent squash skins from burning. Pop into preheated oven and bake for 1 hour and 15 minutes until very tender.While squashes are baking, in small bowl mix streusel ingredients with fingers, breaking up butter, and tossing together until pea-sized. Or you can use a pastry blender. Keep cold in fridge until needed.When squashes are done, remove and let cool a bit. When skins have cooled enough that you won't burn your fingers, spoon out butter/sugar sauce and acorn flesh carefully, leaving a 1/4" to keep shell firm, and place into a medium-sized bowl. Stir well until creamy and mixed. Pile back into either 2 acorn shells or make smaller ones and spoon into all four. Sprinkle tops well with streusel topping. Pop back into oven in dry baking dish, and bake at 400 degrees for another 8-10 minutes.Place onto serving plates and garnish with chopped pecans, drizzle well with honey, and top with whipped cream if desired. Serve warm.
