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Streusel Top “Pumpkin Pie” Stuffed Acorn Squash Drizzled with Honey

Kelly Williams’s Streusel Top “Pumpkin Pie” Stuffed Acorn Squash Drizzled with Honey entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • 2 acorn squashes
  • 4 tablespoons soft butter
  • 4 tablespoons dark brown sugar
  • 2 tablespoons Sue Bee® Clover Honey
  • 1/2 teaspoon vanilla extract
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves dash of salt

Streusel Topping

  • 2 tablespoons cold butter, cut up into small pieces
  • 1/4 teaspoon vanilla
  • 2 tablespoons sugar
  • 1/4 cup + 1/8 cup flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger

Garnishes

  • 2-4 teaspoons chopped pecans
  • 2-4 tablespoons Sue Bee Clover Honey
  • whipped cream, optional

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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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