I love winter squash and to mix it up a little a dash of bourbon and butter during roasting adds a nice twist. Acorn squash comes in a variety of sizes. I like to find tiny ones for a party and give each guest one half. For a weeknight dinner, a medium one works just fine and I cut it into quarters.
When preparing the squash, if it tips over, cut a small piece off bottom middle to keep it steady – but not too deep, you don’t want the bourbon-butter sauce to spill out!
1 medium acorn squash, cut in half lengthwise and scoop out the seeds
olive oil for greasing the baking pan
a sprinkling of Kosher salt
a couple twists of freshly ground pepper
2 tablespoons bourbon, divided
2 tablespoons unsalted butter, divided
Preheat the oven to 350ºF
Line and lightly grease a small baking pan with foil.
Season the squash with salt and pepper and place face down on the baking sheet. Pop into the preheated oven and bake for 30 minutes.
Remove the squash from the oven and turn it face up. Place half the bourbon and butter in each cavity. Stir with a small basting brush until butter melts and then brush the top and inside with the butter and bourbon.
Return to the oven and continue baking, basting every 10 minutes, until very tender, about 30-40 minutes or until golden brown and the bourbon-butter sauce completely absorbed.
Cut each in half again and serve.