Bourbon Acorn Squash
Transform your autumn table with the rich, caramelized perfection of Bourbon Acorn Squash. This easy yet gourmet recipe pairs tender, roasted squash with a luscious glaze made from butter, brown sugar, maple syrup, and a splash of bourbon for a bold, smoky sweetness. Warm spices like cinnamon and nutmeg highlight the natural flavors of the squash, while optional chopped pecans provide a delightful crunch. Perfect as a comforting side dish or a standout vegetarian main, this recipe comes together in under an hour and delivers a crowd-pleasing balance of sweet and savory. Ideal for holiday feasts or cozy weeknight dinners, Bourbon Acorn Squash captures the essence of fall in every bite. Keywords: bourbon acorn squash, roasted acorn squash, fall recipes, easy side dish, caramelized squash.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium acorn squash
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 2 tablespoons bourbon
- 2 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons optional chopped pecans
Instructions
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the acorn squash. Cut each squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon.
Place the squash halves cut side up on the prepared baking sheet. Use a sharp knife to score the flesh in a crosshatch pattern, being careful not to cut through the skin.
In a small saucepan over low heat, melt the butter. Stir in the brown sugar, bourbon, maple syrup, cinnamon, nutmeg, salt, and pepper until fully combined.
Brush the mixture generously onto the flesh of each squash half, letting it seep into the scored lines for maximum flavor.
Bake in the preheated oven for 35-45 minutes, or until the squash is fork-tender and caramelized around the edges. Brush any remaining glaze onto the squash halfway through cooking.
Optional: During the last 10 minutes of baking, sprinkle chopped pecans onto the squash halves for added crunch and flavor.
Remove the squash from the oven and let it cool slightly before serving. Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 16.1 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
