Kelly Williams’s Streusel Top “Pumpkin Pie” Stuffed Acorn Squash Drizzled with Honey entry in the Sue Bee Honey Sweet Eats Recipe Contest!
Streusel Top "Pumpkin Pie" Stuffed Acorn Squash Drizzled With Honey
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- 2 acorn squashes
- 4 tablespoons soft butter
- 4 tablespoons dark brown sugar
- 2 tablespoons Sue Bee® Clover Honey
- 1/2 teaspoon vanilla extract
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves dash of salt
- 2 tablespoons cold butter, cut up into small pieces
- 1/4 teaspoon vanilla
- 2 tablespoons sugar
- 1/4 cup + 1/8 cup flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 2-4 teaspoons chopped pecans
- 2-4 tablespoons Sue Bee Clover Honey
- whipped cream, optional
- Preheat oven to 400 F.
- With a sharp large knife, slice squashes in half, from stem end to pointed end; scoop out seeds and remove stringy parts, scraping the center hole clean.
- In small bowl, use a fork to mash and stir the rest of the first set of ingredients until well-mixed.
- Divide into fourths and spread onto insides of squash halves, smearing a little on top edges as well. Place into baking dish (use scrunched up foil to keep the halves level) then pour in water until there's one-half inch in bottom of the baking dish to prevent squash skins from burning.
- Bake in the preheated oven for 1 hour and 15 minutes, until very tender.
- While squash is baking, in small bowl mix streusel ingredients with fingers, breaking up butter; toss together until pieces are pea-sized (you can use a pastry blender). Keep cold in refrigerator until needed.
- When squash halves are done, remove and let cool.
- When skins are cool enough to touch, carefully spoon out butter-sugar sauce and acorn flesh, leaving a one-fourth inch to keep shell firm, and place heated ingredients 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. Return to oven in dry baking dish, and bake at 400 F 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.
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