Halve the Acorn Squash and scoop out the seeds. Place cut-side up in a baking dish.
In a bowl, combine the diced Apples, Maple Syrup, Cinnamon, Nutmeg, melted Butter, and Apple Brandy. Mix well.
Fill each Acorn Squash half with the Apple mixture.
To make the Pecan Praline Crumble, melt the Butter in a saucepan over medium heat. Add the Corn Syrup and cook for 1 minute. Remove from heat.
In a separate bowl, combine the Flour, Brown Sugar, chopped Pecans, and chopped Walnuts. Pour the butter mixture over the dry ingredients and mix until crumbly.
Sprinkle the Pecan Praline Crumble evenly over the filled Acorn Squash.
Bake for 65-75 minutes, or until the squash is tender and the crumble is golden brown.
Let cool slightly before serving.
Ingredients
6
2400 gAcorn Squash-medium
2300 gApples-Honeycrisp, peeled, cored, and diced
1/4 cup60 mLMaple Syrup-Grade A Dark Robust
1 tsp5 mLCinnamon-ground
1/4 tsp1.25 mLNutmeg-freshly grated
2 tbsp30 mLButter-unsalted, melted
1 tbsp15 mLApple Brandy
3/4 cup90 gAll-Purpose Flour
1/3 cup65 gBrown Sugar-packed
1/4 cup30 gPecans-chopped
1/4 cup30 gWalnuts-chopped
6 tbsp90 gButter-unsalted
1 tbsp15 mLCorn Syrup-light
Equipment
Baking Dish
Saucepan
Mixing Bowls
Measuring Cups & Spoons
Instructions
Preheat oven to 375°F (190°C).
Halve the Acorn Squash and scoop out the seeds. Place cut-side up in a baking dish.
In a bowl, combine the diced Apples, Maple Syrup, Cinnamon, Nutmeg, melted Butter, and Apple Brandy. Mix well.
Fill each Acorn Squash half with the Apple mixture.
To make the Pecan Praline Crumble, melt the Butter in a saucepan over medium heat. Add the Corn Syrup and cook for 1 minute. Remove from heat.
In a separate bowl, combine the Flour, Brown Sugar, chopped Pecans, and chopped Walnuts. Pour the butter mixture over the dry ingredients and mix until crumbly.
Sprinkle the Pecan Praline Crumble evenly over the filled Acorn Squash.
Bake for 65-75 minutes, or until the squash is tender and the crumble is golden brown.
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