It's a bit chilly and wet today so it seemed like a good night for some comfort food, and a little spirits to lift...well the spirits.  This was the perfect dish to warm the tummy on many levels.  I have to say that the sauce for this recipe, originally found  here was out of this World.  It was so good I almost did a shot of it.  I definitely passed it around saying "Hey try this!".  In fact I may alter this and use it for a future salad dressing. Add a few herbs and you have a nice sweet and savory vinegrette. 

Preheat oven to 375.

In a bowl, mix syrup, vinegar, lemon juice, vanilla and bourbon together. Cup acorn squash in half and brush mixture on top with a pastry brush. Set squash cut side up in a baking dish. Bake for 20 minutes.


Remove from oven and brush mixture over squash again. Pour remaining mixture into each squash cavity equally. Top with 1 tablespoon butter each and a sprinkle of nutmeg. Bake for 20 more minutes.

These are pretty great as an entree, just serve with a spoon and side salad.  For a Vegan version just replace the butter with some Earth Balance.

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