Ingredients for Acorn Squash Bourbon Butter
- 1 medium acorn squash
- 1/2 cup apple cider
- 2 tablespoons bourbon
- 1/4 cup packed light brown sugar
- Ginger (not found in recipe sources)
- Allspice (not found in recipe sources)
- Nutmeg (not found in recipe sources)
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 teaspoon ground cinnamon
- a pinch of salt
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How to Make Acorn Squash Bourbon Butter
- Preheat oven to 375°F (190°C).
- Cut 1 medium acorn squash in half crosswise.
- Remove seeds and stringy fibers from each squash half.
- Place squash halves, cut-side down, in a shallow baking dish.
- Add 1/2 inch of water to the baking dish.
- Bake for 45-50 minutes, or until the squash is easily pierced with a fork.
- Remove from oven and let cool slightly.
- Scoop out the cooked squash pulp, discarding the skins.
- Place the squash pulp (approximately 2 cups) in a blender or food processor.
- Blend until completely smooth, stopping to scrape down the sides as needed.
- 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.
- Bring the mixture to a simmer over medium heat.
- Reduce heat to low and cook for 30-35 minutes, stirring frequently, until the mixture has thickened to a spreadable consistency.
- Taste and adjust seasonings as needed.
- Serve warm with biscuits, English muffins, toast, or as a relish with pork or ham.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
105g
Fat
0g
Carbs
14g
