Maple Whiskey Acorn Squash

We’re enjoying this delectable side dish with our Christmas Eve dinner. The spiciness of the rye perfectly melds with the salted butter and sweet maple to delight your palate!

Photo courtesy of simplyrecipes.com. Recipe by WhistlePig Straight Rye Whiskey.

1 acorn squash

1 teaspoon salted butter

1 tsp brown sugar

2 tsp Vermont Grade B maple syrup

1/2 oz WhistlePig Straight Rye Whiskey

Preheat your oven to 400*F.

Using a sharp, sturdy chef’s knife, carefully cut the acorn squash in half beginning at the stem.
Use a sturdy spoon to scrape out the seeds strings inside each half, until the inside is smooth.
Take a sharp knife and score the insides of the squash halves in a cross-hatch pattern, ensuring each cut is about 1/2″ deep.
Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn’t burn or get dried out in the oven.

Meanwhile, whip together your maple syrup and WhistlePig Straight Rye Whiskey.

Rub a half teaspoon of salted butter into the insides of each half. Crumble the brown sugar into the center of each squash half, and drizzle your maple rye mixture on top of the sugar.

Bake for about an hour to an hour and 15 minutes, until the tops of the squash halves are browned, and the squash flesh is very soft and thoroughly cooked. If in doubt about doneness, overcook the squash a little – being slightly overcooked deliciously caramelizes your squash, but undercooking results in your friends and relatives just TELLING you your cooking is excellent (but you’ll know better).

When done, remove squash halves from the oven and let them cool for a bit. Spoon any buttery sugar maple rye sauce that has not already been absorbed by the squash over the exposed areas. Waste not good whiskey!

Serves well as a side to pork loin with apple chutney (our recipe, found here). Enjoy. Happy holidays!