That’s quite a mouthful up there, eh? But I couldn’t leave anything out. I needed you to know just exactly every flavor that went into this delicious squash. Trust me. It deserves the attention.
This isn’t your typical, boring baked acorn squash. It is bursting with sweet flavor and spicy nutmeg – it could even be used as a dessert!
I know what you’re thinking. Since when does this blog tout a vegetable as a dessert?
Well friends, when you load enough butter and sugar onto something, anything can become a dessert. Plus, it’s not these veggies that I dislike. It’s those gross, fibrous tree-like ones such as broccoli. Squash falls into the potato category in my eyes.
This recipe below is for one acorn squash, but you could use the same amount for two or three, and just leave out the butter-filled swimming pool in the middle.
Why on earth anyone would want to do that is beyond me, but it can be done. I, on the other hand, will be bathing in the butter pool.
Vanilla Bourbon Baked Balsamic Acorn Squash
1 acorn squash
1/3 cup maple syrup
2 tablespoons balsamic vinegar (I used vanilla bean)
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons bourbon
2 tablespoons butter
few pinches 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.
I may start adding this glaze to all my vegetables. I’m sure it’s the “bourbon” part that helps it go down the pipe.