Acorn Squash Bourbon Butter Recipes

ROASTED ACORN SQUASH WITH BOURBON

Steps:

• Preheat the oven to 350 degrees.
• Cover a cookie sheet with tin foil.
• Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
• Bake until soft, approximately 45 minutes.
• Serve hot from the oven.

ACORN SQUASH WITH BUTTER PECAN SAUCE

Steps:

• Heat oven to 350°F Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
• Bake at 350°F for 30 to 35 minutes or until almost tender.
• Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
• Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.

BOURBON ACORN SQUASH

Steps:

• Preheat the oven to 350 degrees.
• Place the halved squash, cut-side down, on a cookie sheet and bake for 45 to 60 minutes until a fork goes easily into the shell.
• Remove the squash from the oven and let cool for 20 minutes.
• Scoop out the squash from the shell and place it in a mixing bowl.
• Add the remaining ingredients and beat well with electric beaters.
• Place the squash in a casserole dish and bake, uncovered, for 20 minutes.