So my Brie en Croute is one of my husband's favorite things in the world. It is truly amazing; however, very indulgent and wrapped with Gluten. lol. I set out to give him that amazing flavor in a healthier way and without the Gluten. This was a true winner for sure!
I love to roast an acorn squash and use it as a bowl for chili, soups, even taco bowl! Scooping up that nutty squash goodness along with whatever is stuffed in there is simply delicious and add's an extra veggie to the mix! Not to mention it makes for such a fun presentation, and when you're done, there's no cleanup!
This recipe is super versatile! Any dried berry or nut of choice works! You could even use softened cinnamon apples
What you need...
1 Acorn Squash
Dash of Cinnamon
Olive Oil Cooking Spray
~5-6 oz. Wheel of Brie
1 tbsp. Maple Syrup
2-3 tbsp. Dired Cranberries
2-3 tbsp. Sliced Almonds
Preheat the Oven the 400F. Carefully slice the top off and hollow out the inside, removing the seeds and trimming it to the size of your brie.
Lightly spray or oil the inside of the squash and sprinkle with Cinnamon or Pumpkin Pie Spice Blend. Place the Squash face down on a baking sheet and roast for about 30 minutes or until slightly softened.
Meanwhile, slice your Brie in half, so that you have 2 thinner wheels of Brie. Add half of your almonds & dried cranberries to one half, drizzle with half of the Maple Syrup, then place the other half back on top like a sandwich. Stuff the Brie into the hollowed out acorn squash, top with remaining Almonds, Cranberries and Maple Syrup. Return to oven for about 15 minutes, just long enough to melt the Brie.
Serve Hot with Crackers of choice (we used a mix of Simple Mills Gluten Free and Pepperidge Farms Wheat Crackers) and a large spoon or spreader to scoop the Squash out along with the gooey amazingness!