It's a bit chilly and wet today so it seemed like a good night for some comfort food, and a little spirits to lift...well the spirits. This was the perfect dish to warm the tummy on many levels. I have to say that the sauce for this recipe, originally found here was out of this World. It was so good I almost did a shot of it. I definitely passed it around saying "Hey try this!". In fact I may alter this and use it for a future salad dressing. Add a few herbs and you have a nice sweet and savory vinegrette.
You Will Need:
1 acorn squash cut in half and seeded
1/3 Cup Vermont Maple Syrup
2 TBSP Balsamic Vinegar
1 TBSP Lemon Juice
1 tsp vanilla extract
2 TBSP Bourbon
2 TBSP Butter
Pinch of nutmeg
Preheat oven to 375.
In a bowl, mix syrup, vinegar, lemon juice, vanilla and bourbon together. Cup acorn squash in half and brush mixture on top with a pastry brush. Set squash cut side up in a baking dish. Bake for 20 minutes.
Remove from oven and brush mixture over squash again. Pour remaining mixture into each squash cavity equally. Top with 1 tablespoon butter each and a sprinkle of nutmeg. Bake for 20 more minutes.
These are pretty great as an entree, just serve with a spoon and side salad. For a Vegan version just replace the butter with some Earth Balance.