This yummy looking treat was Brett and I's Christmas morning breakfast. It was super easy to make and filled our apartment with the warm, mapley, and cinnamon-spice smell that is quite fitting for the season. I am not generally one to do anything special or nice for brunch as I am usually satisfied with something simple and I save my energy for our evening meals, but occasionally it is nice to make something special, and what better occasion than Christmas?
This recipe also features some Missouri grown bounty. Local, easy, seasonally appropriate, AND yummy, you can't ask for much more than that from a brunch, can you?
That's enough blabbering by me, check out this bad boy.
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Maple-Brown Sugar Roasted Acorn Squash with Roasted Apples, Walnuts, and Cinnamon-Sugar Crumb Topping
1 acorn squash, halved, seeds and stringy bits removed *
4 tbsp pure maple syrup
1 tbsp brown sugar
2 apples, peeled and chopped +
1/4 cup walnuts, chopped +
1/2 tsp ground cinnamon
1 tbsp brown sugar
2 tbsp pure maple syrup
4 tbsp whole wheat pastry flour
2 tbsp raw organic sugar
1 tsp ground cinnamon
2-3 tbsp Earth Balance
Preheat the oven to 400.
Pierce prepared acorn squash a few times with a knife. Fill seed cavity with maple syrup and brown sugar. Make sure the syrup coats as much of the squash flesh as possible.
Roast for 35 minutes.
Meanwhile, peel and chop apples, and chop up the walnuts. Toss them with the cinnamon, brown sugar, maple syrup, and nutmeg.
Stuff half the filling into each half of the squash and roast for an additional 35 minutes.
While the squash and filling are roasting, combine flour, sugar, and cinnamon. Using a fork or knife, cut in the Earth Balance until everything is all crumbly.
Top the squash with the crumble topping and bake for an additional 10 minutes.
Let cool for a few minutes (if you can stand it), and enjoy!
If I get the itch to do something more "in depth" for brunch over the winter, this might be my go-to meal.
'Til next time.