Skip to main content

A Healthy Splash of Bourbon in the Acorn Squash



Having grown up in Louisville, I’ve been along the Kentucky Bourbon Trail more than once, and know a healthy splash of bourbon can’t hurt.


Without doubt, bourbon jacks up the taste of acorn squash.  This dish is the perfect balance of sweet and savory, thanks to the heavenly flavors of butter, maple syrup and bourbon, floating together in the squash cavities. It’s delicious and goes well with pork, ham or turkey.
 




The distinctive flavor of bourbon sends this squash over the top.  What a way to eat your veggies!





Bourbon Baked Acorn Squash




Ingredients:



1 acorn squash

1/3 cup maple syrup

2 tablespoons balsamic vinegar

¼ cup bourbon

2 tablespoons butter, melted

Salt and seasoned pepper, to taste



Method:



Preheat oven at 375 degrees.

Cut squash in half and set cut-side up on baking dish.

Mix remaining ingredients in a small bowl.

Pour into squash cavities.

Brush edges with mixture.

Bake 45 minutes to 1 hour, until fork tender, basting once during baking time.

Serve




ENJOY!







Comments

  1. We still have a few acorn squash and butternut squash from last fall. We also have some bourbon. Sounds like a good combination.

    It has been snowing here since 8 p.m. last night. It stopped and now the sun is out but the temperature is 12 degrees and more snow on the way. Time to make soup!

    Best,
    Bonnie

    ReplyDelete
  2. I like the combination adding flavors to the Acorn Squash, too! Pam, I haven't baked Acorn Squash in a long time, because I find it difficult to cut into it. Do you have any tips for cutting in half?
    ~Judy

    ReplyDelete
  3. Looks like a fine way to take acorn squash up several notch and kill any thing that shouldn't be in it :-)

    ReplyDelete
  4. Pam, We do cook an acorn squash from time to time with the same ingredients that you used...except for the addition of the bourbon! Thanks for the idea! We still haven't had measurable snow here in East Tennessee but it looks like you're getting more of that white stuff today... Take Care, Big Daddy Dave

    ReplyDelete
  5. Great flavors mixed together here. This is one tasty, healthy dish. Great food to warm the tummy on a cold Winter's day.

    ReplyDelete
  6. A splash of bourbon makes everything taste better. Very healthy and comforting dish.
    Sam

    ReplyDelete
  7. This sounds delicious! I hope you are staying safe and warm!

    ReplyDelete
  8. Thanks, all!

    Judy, they're surely not easy! Most of the time, Bill does it as he's the one with the strong arm. If I cut it, I use a butcher knife, cut half way through, flip it over and cut the other side. Wish I knew a clever solution!

    ReplyDelete
  9. Bonnie, I've been listening to the news about your snow. We were lucky with this one, only and inch or two, but bitter cold. Keep warm and take care.

    Dave, I would gladly ship tons of snow to you, there's more than enough on the ground here. It's all of 9 degrees this afternoon. Miss it, don't you?

    ReplyDelete
  10. I can see why a little bourbon could jazz acorn squash...Nice!!!

    Velva

    ReplyDelete
  11. I can imagine how wonderful bourbon must taste with squash but it's something I've never tried. I have an acorn squash waiting to be used and I will try bourbon when I make it!

    ReplyDelete
  12. What a great idea! This would probably be the only way I could get Chris to eat acorn squash!! lol

    ReplyDelete
  13. Hello, my name is Francesca and I'm Italian. I stumbled upon your blog and I liked it because there are so many things belkle. I have joined your supporters. If you go too foul. Thank you.

    ReplyDelete
  14. Dear Pam,, That sounds great! I am sure the taste is wonderful.
    It is a great way to jazz up the taste.
    Keep safe and keep warm.
    Blessings dear. Catherine xo

    ReplyDelete

Post a Comment

________________________________

The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.
~ Mark Twain
_____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews