Bourbon Acorn Squash

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Ingredients

  • 2 acorn squash, cut in half lengthwise, peeled, seeds removed
  • 8 tablespoons unsalted butter (1 stick)
  • ½ cup packed brown sugar
  • ½ cup bourbon
  • salt and freshly ground pepper

Method

Cut the squash halves on a vegetable slicer or with a large knife into slices ½ inch thick.

Melt the butter in a large sauté pan over medium heat. Add the brown sugar and the bourbon. Bring to a boil and carefully flame off the alcohol. Add the slices of squash, and a pinch of salt; mix well. Reduce the heat to medium-low and cook, stirring occasionally, until the squash is tender but not falling apart, 15 to 20 minutes. Season with salt and pepper to taste and serve.

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