Roasted Acorn Squash with Whiskey Nut Butter
Roasted Acorn Squash
with Whiskey Nut Butter
Preheat oven to 400
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the brown sugar, nuts, and whiskey (we like Maker’s Mark). Reserve half the butter mixture. With a brush or a spoon coat the cut sides of each squash half with the remaining butter mixture. Bake until tender, 30 to 35 minutes, basting every 15 minutes with the reserved butter.
We (my hubby and I) eat this for dessert. Watch out! We are SO bringing this to Thanksgiving this year! Happy Cooking!
Works for me! Linked to “Works for me Wednesday” at We are That Family.