Directions

• Preheat oven to 400 F.
• With a sharp large knife, slice squashes in half, from stem end to pointed end; scoop out seeds and remove stringy parts, scraping the center hole clean.
• In small bowl, use a fork to mash and stir the rest of the first set of ingredients until well-mixed.
• Divide into fourths and spread onto insides of squash halves, smearing a little on top edges as well. Place into baking dish (use scrunched up foil to keep the halves level) then pour in water until there's one-half inch in bottom of the baking dish to prevent squash skins from burning.
• Bake in the preheated oven for 1 hour and 15 minutes, until very tender.
• While squash is baking, in small bowl mix streusel ingredients with fingers, breaking up butter; toss together until pieces are pea-sized (you can use a pastry blender). Keep cold in refrigerator until needed.
• When squash halves are done, remove and let cool.
• When skins are cool enough to touch, carefully spoon out butter-sugar sauce and acorn flesh, leaving a one-fourth inch to keep shell firm, and place heated ingredients into a medium-sized bowl. Stir well until creamy and mixed.
• Pile back into either 2 acorn shells or make smaller ones and spoon into all four.
• Sprinkle tops well with streusel topping. Return to oven in dry baking dish, and bake at 400 F for another 8-10 minutes.
• Place onto serving plates and garnish with chopped pecans, drizzle well with honey, and top with whipped cream if desired. Serve warm.