The best part about acorn squash is it forms its own bowl when cut in half, so you can fill the inside with all the good things. Then you can mash the sauce into the tender flesh when you’re ready to eat. It’s really Mother Nature’s way of reminding us that she makes no mistakes.
I mean, don’t you just want to dive into that pool of sweet, golden-brown butter? Forget water, that’s actually how I wish all pools looked.
Vanilla Bean-Bourbon-Balsamic Acorn Squash
- Yield: 2 to 4 servings 1x
Description
Part side dish, part dessert…all comfort food! Roasted acorn squash is bathed in butter, brown sugar, maple syrup, bourbon, vanilla, and balsamic vinegar to make a deliciously sweet and decadent sauce.
Ingredients
- 2 acorn squash
- 4 tablespoons butter
- 2/3 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 2 tablespoons lemon juice
- 1/4 cup bourbon
- 2 teaspoons vanilla bean paste (or vanilla extract)
- Kosher salt and freshly ground black pepper, to taste
- Thyme sprigs
- Toasted chopped pecans, for sprinkling
Instructions
- Preheat the oven to 375°.
- Cut the acorn squash in half and scoop out the seeds and any stringy membranes. Place in a 9 x 13-inch baking dish.
- In a small saucepan, combine the butter, maple syrup, balsamic vinegar and brown sugar and bring to a boil over medium heat. Boil for 3 to 5 minutes, until the mixture has thickened slightly. Off the heat, add the bourbon and bring to a boil again; once boiling, immediately remove from the heat and add the vanilla bean paste, salt and pepper to taste. Equally spoon the mixture into each squash half and top with a few whole thyme sprigs.
- Transfer to the oven and bake for 40 to 45 minutes, basting occasionally with the sauce mixture, or until the squash is fork tender. Remove from the oven and sprinkle with the chopped pecans.
Notes
Inspiration: Vanilla Bourbon Baked Balsamic Acorn Squash on howsweeteats.com
- Category: Vegetable Sides