Macadamia Nut-Crusted Acorn Squash
Macadamia Nut-Crusted Acorn Squash
So…what will you make when you have the following “National Day of” options to choose from?
- Cherry popover – September 1st
- Blueberry popsicle – September 2nd
- Macadamia Nut – September 4th
- Coffee ice cream – September 6th
- Acorn squash – September 7th
Well…if you’re creative like we are here at Battinburg Cakes, then, of course, you throw away the popsicle and mix together the sweetness of acorn squash and cherries, cover with Macadamia Nuts and bake like a popover, and top it with ice cream to get a lovely dessert to please the entire family…Macadamia Nut-Crusted Acorn Squash filled with a sour cherry glaze. It’s like an onion ring except this is sweet, not an onion, and actually healthy!
If you wanted your rings to be extra crispy, you could fry them in hot oil and drain well, but we found that they were very crispy and didn’t get soggy because we created the cherry sauce first, ate dinner while the squash baked…then the whole thing was nice & warm. We removed each ring and topped each ring with coffee ice cream as an individual serving. (Unfortunately for the picture, the ice cream container was mysteriously emptied before the photo shoot…yes, it was yummy, thanks for asking!) Our guests gobbled them up and could not believe they were eating acorn squash! Great way to sneak veggies onto a kid’s plate! Try it and see.
Ciao for Now!
V & K
PS – We made ours both gluten and dairy free, by using coconut milk in the batter and serving the ice cream on each individual serving.
Macadamia Nut-Crusted Acorn Squash with Sour Cherry Sauce
Yield: 2-4 servings
- 1 large acorn squash
- 1/3 cup plain bread crumbs (we used GF white breadcrumbs)
- 1/2 cup macadamia nut flour (or crush 1-1/2 cups macadamia nuts in food processor)
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/3 cup whole milk (we used unsweetened/unflavored coconut milk)
- 1/2 tsp vanilla
- 1 tsp oil
Preheat oven to 425 degrees F.
Line a baking sheet with foil and place a cooling rack on the foil.
Peel an acorn squash and evenly slice into 1-1/2 inch rounds. (Think “onion ring” when cutting the squash). Remove the seeds and set aside on paper towel.
Combine the dry ingredients in a pie plate. In a second pie plate, combine the wet ingredients.
Using a fork, coat each acorn squash round first in the wet mixture and then the dry mixture, and place on the rack placed on the baking sheet.
To create a crusting effect on the squash face, spritz each round well with cooking spray.
Bake for 15-20 minutes, flip rounds; spritz with more oil and continue baking for another 25 minutes.
Remove and allow to cool to room temperature.
- 1/2 cup dried cherries
- 1/3 cup water
- 1/4 cup sugar
Combine all ingredients in a small saucepan and, over medium high heat, simmer until the cherries plump up and the sauce thickens. Allow to cool for about 5 minutes in the pan and then transfer to a food processor. Process until the sauce becomes smooth. If it is a too thick, add some water until sauce has the consistency of jam.
Assembling Your Dessert
Stack the acorn squash rings on a serving platter; largest on the bottom, spreading a small about (about a tablespoon) of cherry sauce between each ring to hold together. Before placing the last ring, pour all but about 2 Tbsp of sauce into the hole in the center of the rings. Place the top ring and spread the remaining sauce on the top ring. Garnish with cherries and ice cream. Serve immediately and Enjoy!
As a variation for those with lactose intolerance, try dusting with powder sugar instead.