Acorn Squash Casserole Cups

Fructose free option

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Acorn Squash: a buttery squash flavor that pairs nicely with all things sweet and flavored like “fall”.

This recipe is made similar to my sweet potato casserole, but instead of potatoes, there’s squash. I love that you can find these bad boys any time of the year to get this indulgence in. So, HOP TO!, (as my dad would say) and buy that acorn squash!

Let’s go over really quickly how to prepare this acorn squash thing.

Preheat to 425 F, cut acorn in half length wise, scoop out seeds and save for roasting later (way better than pumpkin seeds). rub with olive oil on inside with a little pinch of salt and bake it, skin side down, on a baking sheet, for 30 minutes. Remove from over when fork tender, and let cool. Scoop out meat or peel away skin. You’re in business friend.

butter, salt, pepper, ginger, and cayenne. bake at 450 F for 10-15 min , YUM!

Squash mixture. E•Z P•Z

Crumb mixture.

 Aren’t they cute, and how fun!

Acorn Squash Casserole Cups

makes 9-10 cups 

Ingredients

  • pulp from one acorn squash
  • 1/2 stick butter melted
  • 3 Tbs flour
  • 1 egg
  • 2-3 Tbs. stevia granules or 1/3 c. sugar. Honey works nicely too.
  • 1 tsp. cinnamon
  • dash of fresh ground ginger

 

-for the crumb shell-

  • 1 c. almond flour
  • 1/2 c. oat flour
  • 2 Tbs. rice flour or almond flour (rice flour gives a sandy texture I like)
  • 1 stick of butter soft
  • 2 tsp. stevia granules or 3 Tbs. sugar
  • pinch of salt
  • dash of milk, cream, or plain yogurt

 

Directions

Preheat over to 365 F, grease 12 cupcake tins (or a small shallow square baking dish)

Mix all the squash ingredients together. set aside

Mix all the crumb topping ingredients except for dairy products. If the ingredients are struggling to come together, add a dash of milk, cream, OR plain yogurt. it should pack like wet sand.

Pack the crumb mixture into muffin tins and up the wall. Add squash mixture inside of it, then top it off with more crumb mixture. If you want more squash, forego packing the crumb mixture into the bottom and sides. If you are using a baking dish, sprinkle a little of crumb mixture onto bottom of pan, then pour squash mixture over top, then proceed with the rest of crumb mixture.

Bake for 20-25 minutes, or until slightly firm to touch.

I like to add a dab of butter to tops of mine in the middle of cooking, and even add macadamia nuts for an added crunch.

 

Enjoy!!!! 

 

Author: Courtney Simpson

I am a Purdue University Mechatronics Major, currently in my Junior year. I have worked closely with other Engineering students on some really amazing projects, and have big ideas I hope to implement some day in the tech world! If I'm not at school being an engineer, I am either at the gym lifting heavy objects, or I'm in my art room or kitchen letting my creativity run loose. My passions are not so technical. They're deep and sporadic in nature. Welcome to not so technical blog where we put science into life, and emotion into living!

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