Acorn Squash Bourbon Butter Recipe

Ingredients for Acorn Squash Bourbon Butter

• 1 medium acorn squash (approximately 2 cups cooked pulp)
• Apple Cider
• 2 tablespoons bourbon
• 1/4 cup packed light brown sugar
• Ginger
• Allspice
• Nutmeg

How to Make Acorn Squash Bourbon Butter

1. Preheat oven to 375°F (190°C).
2. Cut 1 medium acorn squash in half crosswise.
3. Remove seeds and stringy fibers from each squash half.
4. Place squash halves, cut-side down, in a shallow baking dish.
5. Add 1/2 inch of water to the baking dish.
6. Bake for 45-50 minutes, or until the squash is easily pierced with a fork.
7. Remove from oven and let cool slightly.
8. Scoop out the cooked squash pulp, discarding the skins.
9. Place the squash pulp (approximately 2 cups) in a blender or food processor.
10. Blend until completely smooth, stopping to scrape down the sides as needed.
11. In a medium saucepan, combine the blended squash, 1/2 cup apple cider, 2 tablespoons bourbon, 1/4 cup packed light brown sugar, 1/4 cup (1/2 stick) unsalted butter, 1/4 teaspoon ground cinnamon, and a pinch of salt.
12. Bring the mixture to a simmer over medium heat.
13. Reduce heat to low and cook for 30-35 minutes, stirring frequently, until the mixture has thickened to a spreadable consistency.
14. Taste and adjust seasonings as needed.
15. Serve warm with biscuits, English muffins, toast, or as a relish with pork or ham.
16. Store leftovers in an airtight container in the refrigerator for up to 5 days.