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Sunday, October 21, 2012

Halloween Decor & Whiskey Glazed Acorn Squash

Fall is finally here in our little desert town.  I've been daydreaming more about pumpkins, and tall boots, and red and yellow leaves (which are nowhere to be seen here).  Last Friday my class was cancelled, opening up my schedule to check out the local discount fabric store.  My browsing led to purchasing (and boy did I get some bargains), and I found myself rushing home to decorate the house for my 2nd favorite holiday, Halloween.  (Only to be trumped by 4th of July).  As a kid we always decorated the front yard for Halloween, but since I didn't have the time to make a cardboard tombstone or a big scarecrow in red flannel and Nike tennis shoes, I resolved to making some ghosties instead.  Some white lace and fishing line and ta-da...Victorian ghosts now haunt the front porch of our little blue house.  I also bought a handful of discount ribbon and black plastic roses, which I weaved through a wreath from the dollar bin at Target.  All my hunnie and I need now is our pumpkins, which will be picking from the pumpkin patch down the road from his work. 

In addition to putting out my Halloween decor, I've been filling the house with lots of Fall smells lately.  Alongside last Sunday's dinner of lemon roasted chicken, I made Whiskey Glazed Acorn Squash and Sweet Potatoes.  The recipe is an adaptation of Guy Fiere's, only I replaced apples with Acorn Squash and made a half batch since it was just me and my hunnie.  This dish was savoury and sweet, but with a little kick from the whiskey and Cayenne pepper.  It was a spunky take on a classic, and I can't wait to pick up some more squash and potatoes to make it again. 

Whiskey Glazed Acorn Squash and Sweet Potatoes
2 Sweet Potatoes
1 Acorn Squash
1/4 cup Agave Syrup
1/4 teaspoon Cinnamon
1/4 teaspoon All Spice
Pinch teaspoon Cayenne pepper
1/4 teaspoon Kosher Salt
2 tablespoon Whiskey
3 tablespoon butter, softened
1 1/2 teaspoon brown sugar

Cut acorn squash in half and remove seeds.  Bake, skin-down, along with the sweet potatoes at 350 degrees Fahrenheit for 35-40 minutes.  After letting cool, peel and slice the squash and potatoes.  In a saute pan melt 2 tablespoons butter, lower the heat to medium, add the agave and spices, and let simmer 4-5 minutes, stirring occasionally.  Add whiskey and continue to simmer and stir for 5 more minutes.  Lightly butter a casserole dish and arrange the squash and potatoes in layers in the dish.  Drizzle the whiskey sauce over the the squash and potatoes.  Finish by sprinkling brown sugar over top. 
Cover with foil and bake for 30-35 minutes at 375 degrees Fahrenheit.  Pin It

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