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Acorn Squash w/Pecan Streusel (D/P, KLP)
Source: "Canadian Living Magazine," September 2002
Serves: 8

2 acorn squash
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper

Pecan Streusel:
1/2 cup chopped pecans
3 tablespoons packed brown sugar
1/2 teaspoon cinnamon
Pinch ground nutmeg
3 tablespoons margarine, melted

Cut each squash into quarters; scoop out seeds. Lightly brush all sides with oil; sprinkle with salt and pepper. Place, cut side down, on foil-lined rimmed baking sheet; pour in 1/3 cup water. Cover with foil; bake in 375°F (190°C) oven until tender, about 40 minutes.

Pecan Streusel:
Meanwhile, in bowl, combine pecans, brown sugar, cinnamon, and nutmeg. Add margarine and toss with fork until thoroughly moistened.

Turn squash cut side up; spoon streusel into cavities. Cover with foil and bake until flesh is very tender and streusel is bubbly, 35 to 40 minutes.

If you make-ahead: Let cool. Refrigerate for up to 8 hours. Reheat in 325°F/160°C oven for 35 to 40 minutes.

Posted by Carole Walberg

Nutritional Info Per Serving: 180cal, 2g protein, 13g total fat(1g saturated fat), 18g carbohydrates, 3g fibre, 0mg cholesterol, 133mg sodium. % RDI: 4% calcium, 8% iron, 9% vitamin A, 15% vitamin C, 8% folate.