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Acorn Squash with Maple & Bourbon
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Acorn squash is easily found and available in supermarkets, as it's name suggest this winter squash is shaped like an acorn. Its distinct ribs run the length of its hard, blackish green or golden yellow skin. This is a favorite because of its easy baking ability, its steam-ability and surprisingly its grill-ability. A small acorn squash weighs from 1 – 3 pounds and has a sweet flavor. Bringing the fall season to fruition is simple with maple and bourbon flavors.
Maple Bourbon Acorn Squash
4 Acorn squash, stemmed
Salt
Freshly ground pepper
2 tsp. ground cinnamon
1/2 cup pure maple syrup
5 Tbsp. plus 1tsp. bourbon
4 Tbsp. (1/2 stick) unsalted butter, cut into 8 equal pieces
Position a rack in the center of the oven and preheat the oven to 375 F. Cut the squash in half lengthwise. Slice a tiny piece of skin off the bottom of each squash half so they sit level on a flat surface. Scoop out the seeds and set aside.
Place the squash halves cut side up in a large baking dish with sides at least 1-1/2 inches high. Sprinkle the hollow of each squash half with the cinnamon. Pour 1 Tbsp. maple syrup and 2 tsp. bourbon into each squash half and top with a piece of butter. If not baking immediately, cover and refrigerate for up to 24 hours.
Pour hot water into the pan around the squash halves, to a depth of 1 inch (this helps keep the bottoms from burning). Cover the entire dish with aluminum foil. Bake for 45 minutes, until the flesh can just be pierced with a knife. Remove the foil and bake for an additional 15 to 20 minutes, until the flesh is very tender and beginning to brown.
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