Acorn Squash & Bourbon Butter

Submitted by Dancer

• Ready In: 1hr 35mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 lbs acorn squash
• 1 cup apple cider
• 1⁄4 cup Bourbon
• 3⁄4 cup brown sugar, firmly packed
• 1⁄2 teaspoon ginger, ground
• 1⁄2 teaspoon allspice, ground
• 1⁄4 teaspoon nutmeg, ground

directions

1. Cut squash in half crosswise; remove seeds.
2. Place squash, cut side down, in a shallow baking dish or pan.
3. Add water to dish to depth of 1/2 inch.
4. Bake at 375 degrees for 45 minutes or until tender.
5. Drain and cool slightly.
6. Scoop out pulp, discarding shells.
7. Place pulp in container of an electric blender or food processor.
8. Process until smooth, stopping once to scrape down sides.
9. Combine pulp, cider and bourbon in heavy saucepan.
10. Bring to a boil; reduce heat to low, and cook for 35 minutes, stirring often.
11. Stir in brown sugar and remaining ingredients.
12. Cook 10 minutes or until mixture reaches spreading consistency.
13. Serve with biscuits, english muffins or toast.
14. Can also be served as a relish with pork or ham.
15. Store in refrigerator.

Reviews

[Jan Waters]

I sped up the cooking of the squash considerably by placing it in the microwave for 10 minutes (covered with waxed paper). We enjoyed the taste and consistency. Thanks!

 

[Mrs. Moon]

This was a great surprise for me. I didn't read 'butter' in the recipe name, nor did I read the directions all the way through before I made it. It was excellent on toast and I made several meals out of it. The only change I made was to use Wild Turkey Liqueur with honey because that is what I had on hand. Thanks for the recipe!