Bourbon Acorn Squash Recipes

BOURBON SQUASH CAKE

Steps:

• 1. Preheat oven 350 degrees. Coat bundt pan with cooking spray.
• 2. Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• 3. In a large bowl stir together sugar, oil, eggs, and squash until blended.
• 4. Beat in flour mixture until moistened.
• 5. Beat in bourbon.
• 6. Pour batter into pan.
• 7. Bake until toothpick comes out clean, 45 to 50 minutes.
• 8. Let cool in pan 15 minutes.
• 9. Run a knife around edges. Turn out onto a rack.
• 10. Then dust with confectioners' sugar... Enjoy!

ROASTED ACORN SQUASH WITH BOURBON

Steps:

• Preheat the oven to 350 degrees.
• Cover a cookie sheet with tin foil.
• Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
• Bake until soft, approximately 45 minutes.
• Serve hot from the oven.

MAPLE-ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.