Bourbon Acorn Squash

• 2 acorn squash, cut in half lengthwise, peeled, seeds removed
• 8 tablespoons unsalted butter (1 stick

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