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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