Acornsquashbourbonbutter Recipes
ROASTED ACORN SQUASH WITH BOURBON
I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4 halves, 4 serving(s)
Number Of Ingredients 5
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.
BAKED ACORN SQUASH
Steps:
- Preheat oven to 350 degrees. Place squash, flesh side down in a baking dish and fill with 1/2-inch of water. Bake for one hour or until tender. Scoop out squash flesh to a bowl. Mash squash with butter, sugar and salt and pepper. Serve with extra butter.
ACORN SQUASH BUTTER
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.
Provided by Kris L.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 3h
Yield 48
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
- Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 6 mg, Sugar 13.9 g
ACORN SQUASH & BOURBON BUTTER
Make and share this Acorn Squash & Bourbon Butter recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half crosswise; remove seeds.
- Place squash, cut side down, in a shallow baking dish or pan.
- Add water to dish to depth of 1/2 inch.
- Bake at 375 degrees for 45 minutes or until tender.
- Drain and cool slightly.
- Scoop out pulp, discarding shells.
- Place pulp in container of an electric blender or food processor.
- Process until smooth, stopping once to scrape down sides.
- Combine pulp, cider and bourbon in heavy saucepan.
- Bring to a boil; reduce heat to low, and cook for 35 minutes, stirring often.
- Stir in brown sugar and remaining ingredients.
- Cook 10 minutes or until mixture reaches spreading consistency.
- Serve with biscuits, english muffins or toast.
- Can also be served as a relish with pork or ham.
- Store in refrigerator.
Nutrition Facts : Calories 193, Fat 0.2, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 42.8, Fiber 2.4, Sugar 26.5, Protein 1.2
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