Here’s my no-fail way to cook acorn squash. I usually serve it as a side with meat, but it can also be used in a host of other dishes–add the squash to risotto, use it as stuffing for raviolis, etc. However it’s prepared, I find this dish is well-received, even by people who are not that into eating vegetables.
Easy Roasted Acorn Squash
1 acorn squash
3-4 Tbs butter
2-3 Tbs bourbon
Salt and pepper
Preheat the oven to 450 degrees.
Cut the acorn squash in half. Remove the seeds and lay face up on an oiled pan. Brush with bourbon (if you prefer, you can sprinkle with brown sugar instead) and sprinkle with salt and pepper. Break the butter up into chunks and lay around the rim and in the center of the squash.
Put the squash in the oven and cook until soft, about 40 minutes. Serve right away. Enjoy!