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Roasted Acorn Squash with Whiskey Nut Butter

August 25, 2010

Roasted Acorn Squash

 with Whiskey Nut Butter


  • 2 acorn or dumpling squash, about 1 pound each
  • Kosher salt and freshly ground black pepper
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup brown sugar
  • 3 tablespoons whiskey of choice (we like Maker’s Mark)
  • 1/4 c crushed nuts (use what ever you may have on hand, except peanuts)
  • Instructions:

    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.

    4 Comments leave one →
    1. August 30, 2010 12:39 pm

      Yummy! I’m going to have to try this really soon : )

      • August 30, 2010 10:06 pm

        Thanks for visiting! I love your blog Tipper. Please let me know how you like it!


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