SQUASH*****Roasted Acorn Squash with Pecan Crumble Topping

By Unblond1

22/11/15 - This was great for both and Dan especially liked it. This is really 3 servings, though, if using a large 2 lb. squash. If you can get a smaller one, it would be 2 servings but you should reduce the topping accordingly.

Ingredients

• TOPPING:
• 1 acorn squash, about 2 pounds, halved and seeded
• 1 teaspoon olive oil
• salt and pepper, to taste
• 1 tablespoon Becel
• 1 tablespoon maple syrup
• 1 pinch each cinnamon, freshly ground nutmeg and chipotle chili powder
• 1 or 2 leaves fresh thyme, stripped
• 25 grams flour
• 25 grams rolled oats
• 2 tablespoons Splenda brown
• 1 pinch salt
• 1/8 teaspoon each ground cinnamon, ground nutmeg and chipotle chili powder (go scant on this)
• 4 teaspoons hazelnut or almond oil
• 2 tablespoons (15 grams) finely chopped pecans
• 2 tablespoons bacon bits

Details

Servings 2

Preparation

Step 1

Preheat oven to 375. Cut a slice from the bottom of each squash half so that it will lay flat. Brush lightly with olive oil and sprinkle with salt and pepper and bake for 40 minutes or until tender but not falling apart.

Set aside to let cool. Once cooled, scoop the flesh into a bowl and gently chop or mash coarsely, adding the Becel and other ingredients.

Meanwhile, combine the topping ingredients, tossing with a fork to mix well.

To serve, pile the squash back into the shells and divide the topping evenly between them. Bake at 375 for 15 minutes until topping is golden and crispy in spots and serve.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 576.0
Total Fat 26.3 g
Saturated Fat 2.1 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 8.0 g
Cholesterol 0.0 mg
Sodium 306.2 mg
Potassium 1,526.8 mg
Total Carbohydrate 80.0 g
Dietary Fiber 8.6 g
Sugars 19.0 g
Protein 10.3 g