I started experimenting with squash a few years ago but I never knew what to do with these huge tough skinned vegetables.  So searching recipes on line and realizing what I liked I decided to look for flavor matches. So baked acorn squash with a bourbon glaze sauce became my go-to. How creative you get after is the most fun!

There are different types of squash which are generally divided into two categories  summer and winter types; the cucumbers and zucchini fall into the summer category, while pumpkins, butternut, and acorn squashes are your winter choices. I absolutely love Acorn squash  which range from orange -green flesh with a sweet flavor.  

Always gather your “mis en place” (FRENCH WORD for “ingredients” pronounced: meez-un-plah’ce) and then preheat your oven first. You don’t want to start cooking and then realize that you don’t have all the ingredients that you need.

Prepare a baking pan or dish with cooking spray or olive oil spray. Preheat oven to 400 degrees. 

1 medium or large Acorn squash (the green one)

For “glaze sauce” (in a sauce pan over medium heat); mix together the following ingredients:

1 table spoon unsalted butter melted (fat adds flavor but to lower fat intake reduce to 1 tsp)

1 teaspoon lemon powder

1 tea spoons maple honey

1 tea spoon of cinnamon

1 tea spoon of nutmeg

1 table spoon brown sugar

4 tablespoons bourbon whiskey

1/8 teaspoon sea salt to taste

Using a strong sharp knife, cut squash in half length wise, by placing the tip of the knife first into the squash and then bringing the blade through in a downward motion. Completely remove the seeds by scooping out with a spoon. ‘Score’ the inside part of the flesh.

Place a small amount of water 1/4 inch,  in the baking dish (just to steam the squash not to cover it). Place in dish  “skin side down-with the flesh side up”. With a basting brush—fully coat the the squash in the Bourbon glaze sauce. Throughout baking process make sure that you DO NOT allow it to dry out.  Add a little water if the water seems like it’s starting to evaporate.

Bake squash with dish covered in foil for approximately 45 min or until the skin is tender. Remove from oven basting lightly with the glaze then place the squash back into the dish “flesh side down” and brush with more glaze to and bake for additional  10 minutes. ..but  REMEMBER…DO NOT LET IT DRY OUT or BURN.

Remove from oven and let cool, before serving slice in wedges.

Garnish with remaining heated sauce around plate for a nice presentation 

*optional garnish to add to sauce for “plating” are: raisins, cinnamon, and chopped nuts! 

Milan’s Healthy Notes: Squash serves our diet as a very effective diuretic, because they have a very high potassium content which means they are excellent for individuals with high blood pressure. They also contain high levels of Vitamin A, B1, B3 Vitamin C, Fiber, Iron and Beta-Carotene, which are antioxidants that are believed to minimize ones risk of certain cancers. So eating your squash is like getting a “multi-vitamin” in one amazing dish!

It also aids in managing a healthy weight loss plan.  The “bulky fiber” of this fruit (many think it’s a vegetable but it’s not), is a very nourishing food that fills you up, leaving you satisfied, and therefore less likely to reach for second or third helpings of other fattening dishes. All of the B vitamins and iron can keep you energized for all the holiday shopping, or for your New Year’s resolution to work out and drop some pounds after the holidays are over—which means you will burn lots of calories!

 Serves 2-4

…Bon Appetit