You were expecting salad in the form of kale. You’ll get yours, je promets. BUTFORNOW: squarsh with booze n buttaaaaaah!
Welcome back! How was your holiday? Are you still holiday-ing? How are your veins? I motion we all take a 2-month permavaycay every year from Thanksgiving through the New Year, whaddya say? Just to take the edge so that we can all return to our duties invigorated, motivated, and make that job function like a well-buttered machine. Who’s with me?!
Speaking of butter…
I’ve been weaning myself off of butter and booze with butter and booze. No detox for me this year, folks, nay. Noooooo necesito! It took real labor hours to get this holy temple acclimated to all the cookies, butter, and booze I’ve been chucking down, so I figure it’s better to keep a good thing going than to wipe the slate clean and start all over. This decision came at the exact second I made a liquor moat out of squash.
Did I mention I’m showing you nothing but detox bevvies next week? At which point I’ll eat…errr…drink?…all of the above words in the form of detoxification liquid. Fingers crossed there’s butter involved. Spoiler alert: there’s butter involved. Kidding. Not kidding. Anyway.
Bourbon butter. Let it be your jam.
I had this acorn squarsh in my big bowl of squarshes, beckoning to be jazzed up and roasted. At first, I was just going to butter and honey it, but then I remembered how good butter and booze taste together, so I brought in the bourbon. Basically, you just roast the squash as per usual and then pour a bourbon butter honey soup inside of it. It’s puh-retty intense.
Booze + Squash annnnnd go!
Roasted Acorn Squash with Bourbon Butter and Honey
Preheat the oven to 400 degrees F.
Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop out the seeds and innards. Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated. Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half. Place the acorn squash on a baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon if desired. Serve hot and enjoy.