You know there are a few advantages about living out in the middle of nowhere cow country…
- Fresh produce from local farms.
- Local butcher shop.
- Um… yep, that about sums it up…
Yeah… not a fan of having to drive an hour to be near a store. Any who, our local market had a ton of fresh winter squash for dirt cheap. That being said, I bought a spaghetti squash (love love love this in a mornay sauce!), an acorn squash and a butternut one. Now I’ll admit, I’m fairly new to making acorn squashes (like virgin new). I just never ate stuff like that as it looked ‘funky’ and instantly the 7-year-old-girl-squinched-up-face-occured. Well since I love zucchini and spaghetti sauce I figured it was time for me to bite the bullet and give it a shot.
After talking with Mama Fantabulous about how exactly to make one – cut in half and roast or poke holes/microwave it seemed pretty simple. I googled various ways these are eaten – stuffed or just simple butter cinnamon. Well you all know me by now.. I can’t do simple. I do something like this…
Yes.. that there be apples and cinnamon oat streusel.
I’ll give you a moment to stare and drool…
1 Mississippi… 2 Mississippi… 3 Mississippi… 4… okay I’m tired of waiting. Now wipe your chin 😉
I had some apples on hand (again, good thing #1 about living in no man’s land) and wanted to incorporate that into the dish. Well I wanted some hint of pseudo crunch. What goes better with apples than oat streusel?! Nuffin! Well okay, maybe bacon and cheddar cheese but bacon trumps all. Right?!
After roasting them semi-nekkid for about 20-25 minutes (just had some cinnamon on it), I stuffed them puppies til they were a good 2″ high of apple streusel. Then baked until the apples were fork tender.
People! Let me tell you just how incredible this made my kitchen smell! I mean INCREDIBLE1 If I could bottle that and sell it, I would be a bajillionaire! I mean I could make Oprah look like a vagabond!
Man I wish I had Smell-a-blog for you all! But until then, here… go make this for yourself!Print
- 1/2 cup + 2 tablespoon light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 stick very cold unsalted butter, cut into pieces
- 2 tablespoon butter, room temp
- 1 Gala apple, peeled and chopped into small pieces
- Preheat oven to 350F
- Cut the acorn squash in half. You’re gonna have to use your muscles here.
- Using a spoon, de-seed and remove the fibers from the squash.
- Lightly oil the inside of the squash and add 1/2 teaspoon of cinnamon to each half flesh.
- Turn the squash, flesh side down onto a baking sheet and bake for 20-25 minutes or until just tender.
- While it’s baking, make the streusel: Add the 1/2 cup brown sugar, flour, oats, cinnamon, salt, and 3/4 stick butter in a bowl.
- Using a pastry cutter, cut it until it forms a crumble.
- Add the apple pieces into the streusel.
- Remove the squash from the oven and flip them over gently.
- Add 1 tablespoon of butter and 1 tablespoon brown sugar to each squash.
- Divide the apple streusel in half and add to each squash. Mound it up high; gently press down.
- Bake for 20-25 minutes or until the flesh is fork tender and the streusel is barely crisp on the top and the apples are soft.