Acorn Squash & Bourbon Butter

1. 1

   Cut squash in half crosswise; remove seeds.

2. 2

   Place squash, cut side down, in a shallow baking dish or pan.

3. 3

   Add water to dish to depth of 1/2 inch.

4. 4

   Bake at 375 degrees for 45 minutes or until tender.

5. 5

   Drain and cool slightly.

6. 6

   Scoop out pulp, discarding shells.

7. 7

   Place pulp in container of an electric blender or food processor.

8. 8

   Process until smooth, stopping once to scrape down sides.

9. 9

   Combine pulp, cider and bourbon in heavy saucepan.

10. 10

    Bring to a boil; reduce heat to low, and cook for 35 minutes, stirring often.

11. 11

    Stir in brown sugar and remaining ingredients.

12. 12

    Cook 10 minutes or until mixture reaches spreading consistency.

13. 13

    Serve with biscuits, english muffins or toast.

14. 14

    Can also be served as a relish with pork or ham.

15. 15

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.