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Kentucky Bourbon Acorn Squash

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Add a touch of sweetness to acorn squash and taste this fall staple in anew.

Kentucky Bourbon Acorn Squash

2 acorn squashes, cut in half
Salt, to taste
6 tablespoons bourbon
6 tablespoons brown sugar
3 tablespoons butter
1 1/2 teaspoons cinnamon

Preheat the oven to 350 degrees. Remove the seeds from the squash halves and discard the seeds. Sprinkle the squashes with salt to taste. Place in each vanity 1/2 tablespoon of the butter and 1 tablespoon of the brown sugar. Bake the halves for 30 minutes.

Remove the squashes from the oven; place 1 tablespoon of bourbon in each half and dust with the cinnamon. Cover with foil and return to oven for another 30 minutes.

Makes 6 servings.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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