Brie Topped Maple Walnut Acorn Squash.




I'm pretty sure acorn squash is the new pumpkin.  Well, at least for me.  This Brie Topped Maple Walnut Acorn Squash just did me in.  What is it about gourds?  I love 'em.  Yum.  Just like a muffin, this bad boy is perfect for breakfast, lunch, or (and!) dinner!


Brie Topped Maple Walnut Acorn Squash, Ingredients:

  • Acorn squash, cut in half with seeds scooped out
  • 1/2 tablespoon of butter PER half acorn
  • 1 tablespoon pure maple syrup, PER half acorn
  • 1/4 cup shelled walnuts, PER half acorn
  • salt, to taste
  • brie, 3-4 cubes

Brie Topped Maple Walnut Acorn Squash, Directions:

  1. Put acorns in a deep broiler-safe dish, cavity side up.
  2. Place butter and walnuts in the cavity of each acorn, then pour maple syrup over top and sprinkle liberally with salt.
  3. Pour about 1/2 inch of water into the bottom of the pan.
  4. Cover pan tightly with foil and bake at 425 degrees for about 50 minutes, until acorn flesh is soft.
  5. Remove foil and put brie cubes in the cavity of each acorn.  Broil on the top rack for 2 - 3 minutes until acorns and cheese are slightly browned.
  6. Garnish with a smidge more maple syrup and serve with a spoon.  Enjoy! 




















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1 comment:

I eat up comments!!! Nom nom nom.

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