Friday, February 19, 2010

Bourbon Glazed Acorn Squash

Reading week is drawing to close and I have accomplished less than half of what I wanted to. Sigh. But, we did get to the cottage for a few days for some snow-filled fun with the cousins. Since we had pancakes for breakfast every day at the cottage, I really was not in the mood for them come Shrove Tuesday. Instead, I went with some Cajun flavours--a Cajun tofu (next post) and this glazed squash. No real culinary breakthrough, but very tasty nonetheless.

- 1 acorn squash, seeded, cut into quarters
- 2 tbsp margarine
- 1/4 cup brown sugar
- 2 tbsp bourbon
- 1/2 tsp cinnamon
- pinch nutmeg
- pinch cayenne pepper

Preheat oven to 400 degrees.
1. Place squash quarters skin side up on a baking sheet. Cover with foil. Bake for 30 mins.
2. While squash is baking, melt margarine in a small pot, then remove from heat. Stir in sugar, bourbon, and spices. Set aside.
3. Remove squash from oven, and remove squash from baking sheet. Line baking sheet with the foil you used to cover the squash, then place squash skin side down on foil. Brush thickly with glaze.
4. Return to oven and bake another 20-30 mins, brushing with glaze about every 5 mins until deeply golden and cooked through. The glaze will pool a bit in the bottom of each wedge, which is fine. Serve in the skin. If you have leftover glaze, mix it with some cooked carrots.