It’s November already?! Wellll then I guess it’s safe to say we are in autumn-mode, the holiday season, whatever you want to call it. I have kind of been in denial and just trying to milk summer for as long as possible, but I’m not so sure that will last much longer, cuz ya know, its dropping to 68 degrees in San Diego #brrrr. The only indications of Fall in my life are the occasional Fall Latte (made with a squash puree at my fave coffee shop), and today’s recipe. Like, I can’t even get behind a pumpkin yet… so what is the equivalent of Scrooge for Fall??? Because that’s me lately haha.
Am I the only one thats just not ready and in the mood to throw on a scarf and light a clove and apple cobbler candle?!
Anywayyyy, because I have been feeling “meh” about pumpkin-flavored-everything this year, I decided to switch it up to prove to myself (and maybe you, too) that there are other fab winter vegetables out there that deserve some love. Is there another hearty orange squash out there that can stand up to savory recipes and desserts? YES!! (hint, hint: its acorn squash).
Acorn squash and pumpkin have very similar textures and flavors, which makes them pretty much interchangeable in my opinion. Nutritionally speaking, acorn squash is a great source of carotenoids like beta-carotene, (combatting free radicals, healthy skin turnover). You will also get a dose of vitamin C (glow-y skin), potassium (great for blood pressure regulation), and fiber. So, yes, you could say this dessert is good for you.
Let me talk to you about the crumble part. As someone who dabbles in making their own almond milk, I always run into the problem of wondering what to do with the “meat” part that is left over in the nut milk bag. I’ve used it as a squash blossom filling in the summer, mixed it with pasta sauce and greens and pretended it was pasta (ya, for real lol #lazy), but today we have a gem, ladies and gents!
Use that almond meat for all your crumbly topping goodness! It adds a dose of healthy fats, a slightly nutty flavor, and it just feels good not to throw away all of the “extra” almond away. If you don’t have almond meal on hand, you could try store-bought dried almond meal, but I can’t vouch for the results. You will definitely have to add more liquid to get the consistency right.
But do try making your own almond milk at least once. It is simple, tastes amazing, and you just feel like a boss. It could be a cool party trick- impress your less culinarily talented friends! Or just win major brownie points this season and whip out these little individual crumbles at your holiday gatherings. This would be Friendsgiving gold, just sayinnnn.
Makes 4 ramekins
For the filling:
1 acorn squash, halved
1/4 cup almond milk (or other non-dairy milk of choice)
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
For the crumble:
2/3 cup almond meal from making homemade almond milk
1 tablespoon coconut sugar
2 tablespoons coconut oil, melted
Dash of salt
Almond butter, for topping (optional)
Preheat oven to 375 degrees Fahrenheit. Place acorn squash face-up in a roasting pan. Roast until soft, about 40 minutes. Once the acorn squash is cool enough to hold, scoop the flesh out with a spoon. In a blender, combine squash with almond milk, maple syrup, vanilla extract, and cinnamon. Blend until smooth. In a bowl, combine almond meal, coconut sugar, coconut oil, and salt in a bowl. It should come together like a crumbly sand texture. Into oiled ramekins, scoop acorn squash mixture in equally, about 2/3 of the way up. Top with a heaping spoonful of the almond meal mixture. Bake on middle rack for 15-18 minutes, or until the top is a light golden color. Drizzle with almond butter, if desired.
Are you team pumpkin? Give acorn squash a try and see what you think! I hope you have a wonderful weekend. Homework, beach walks, and gym time are on the radar for me, but what else is new? Would love to know what you’re up to!