Maple-Brown Sugar Roasted Acorn Squash Stuffed with Roasted Apples, Walnuts, and Cinnamon-Sugar Crumb Topping
Posted Dec 30 2008 6:51am
This yummy looking treat was Brett and I's Christmas morning breakfast. It was super easy to make and filled our apartment with the warm, mapley, and cinnamon-spice smell that is quite fitting for the season. I am not generally one to do anything special or nice for brunch as I am usually satisfied with something simple and I save my energy for our evening meals, but occasionally it is nice to make something special, and what better occasion than Christmas?
This recipe also features some Missouri grown bounty. Local, easy, seasonally appropriate, AND yummy, you can't ask for much more than that from a brunch, can you?
That's enough blabbering by me, check out this bad boy.
The local booty legend (aka revealing my sources): no asterisk = grocery store + = local produce from The Root Cellar ++ = The Peace Nook (will denote whether product is local or just from the Nook) * = farmer's market ** = CSA *** = Container or Community Garden **** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Maple-Brown Sugar Roasted Acorn Squash with Roasted Apples, Walnuts, and Cinnamon-Sugar Crumb Topping Serves two.
The Squash: 1 acorn squash, halved, seeds and stringy bits removed * 4 tbsp pure maple syrup 1 tbsp brown sugar
The Filling: 2 apples, peeled and chopped + 1/4 cup walnuts, chopped + 1/2 tsp ground cinnamon 1 tbsp brown sugar 2 tbsp pure maple syrup dash nutmeg