Yield: 6-8 Servings
2 large acorn squash
2 tablespoons butter
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon bourbon (Pineapple juice may be substituted)
1 tablespoon orange juice
2 cup finely chopped pecans
||Preheat oven to 350°F. Place whole squash on a piece of aluminum foil to keep your oven clean. Bake 1 hour, or until a sharp knife can be inserted easily.
||Cool to room temperature. Slice into quarters and remove the seeds. Remove the pulp to a bowl, being careful not to bruise the shells. Place the shells on a baking sheet.
|| Combine the butter, brown sugar, cinnamon, nutmeg, salt, bourbon and orange juice in a small pot. Stir over medium heat until blended. Pour over the squash and mash as you would potatoes. Spoon into the reserved squash shells and top with the chopped pecans.
||Bake in a preheated 350°F oven until very hot.
|NOTE: This can be made in advance and heated directly before serving.