Ingredients for Acorn Squash With Spiced Brazil Nut Filling
- 1 medium acorn squash
- 1/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped Brazil nuts
- zest of 1 orange
- 1/2 cup (1 stick) cold unsalted butter
- 1/4 teaspoon ground cloves
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How to Make Acorn Squash With Spiced Brazil Nut Filling
- Preheat oven to 400°F (200°C).
- Cut one medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- In a medium bowl, combine 1 cup of chopped Brazil nuts, 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Add the zest of 1 orange and 1/2 cup (1 stick) of cold unsalted butter, cut into small pieces. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Place the acorn squash halves, cut-side up, in a baking pan. Fill each squash half generously with the Brazil nut mixture.
- Pour 1 inch of hot water into the bottom of the baking pan. This helps create a moist environment for baking.
- Cover the baking pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30-40 minutes, or until the squash is tender and the filling is golden brown. Internal temperature should reach 200°F (93°C).
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
26g
Fat
23g
Carbs
8g
