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Recipe: Acorn Squash - And - Bourbon Butter
Similar Categories: Acorn, Squash, Bourbon, Butter
Yield: 2 cups
2 lb Acorn squash
1 c Apple cider
1/4 c Bourbon
3/4 c Brown sugar, firmly packed
1/2 ts Ginger, ground
1/2 ts Allspice, ground
More?
1/4 ts Nutmeg, ground
Cut squash in half crosswise; remove seeds. Place
squash, cut side down, in a shallow baking dish or
pan. Add water to dish to depth of 1/2 inch. Bake at
375~ for 45 minutes or until tender. Drain and cool
siightly. Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or food
processor. Process until smooth, stopping once to
scrape down sides. Combine pulp, cider, and bourbon in
a heavy saucepan. Bring to a boil; reduce heat to low,
and cook 35 minutes, stirring often. Stir in brown
sugar and remaining ingredients. Cook 10 minutes or
until mixture reaches spreading consistency. Serve
with biscuits, English muffins, or toast; or serve as
a relish with pork or ham. Store in refrigerator up to
1 month or freeze up to 6 months.
2 lb Acorn squash
1 c Apple cider
1/4 c Bourbon
3/4 c Brown sugar, firmly packed
1/2 ts Ginger, ground
1/2 ts Allspice, ground
More?
1/4 ts Nutmeg, ground
Cut squash in half crosswise; remove seeds. Place
squash, cut side down, in a shallow baking dish or
pan. Add water to dish to depth of 1/2 inch. Bake at
375~ for 45 minutes or until tender. Drain and cool
siightly. Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or food
processor. Process until smooth, stopping once to
scrape down sides. Combine pulp, cider, and bourbon in
a heavy saucepan. Bring to a boil; reduce heat to low,
and cook 35 minutes, stirring often. Stir in brown
sugar and remaining ingredients. Cook 10 minutes or
until mixture reaches spreading consistency. Serve
with biscuits, English muffins, or toast; or serve as
a relish with pork or ham. Store in refrigerator up to
1 month or freeze up to 6 months.
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