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Yields4 Servings
  cup Pure Maple Syrup
 2 tbsp VSOP Vanilla Aged Dark Balsamic Vinegar
 1 tbsp Fresh Lemon Juice, freshly squeezed
 2 tbsp Bourbon Whiskey
 1 tsp Pure Vanilla Extract
 2 medium Acorn Squash, cut in half, seeds removed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Nutmeg, freshly grated
 4 tbsp Butter
1

Preheat the oven to 375 degrees Fahrenheit. In a bowl, whisk together the maple syrup, balsamic vinegar, lemon juice, bourbon & vanilla extract.

2

Place cleaned squash cut side up in a baking dish. Brush each squash with some of the balsamic mixture. Season with sea salt, pepper, & nutmeg. Bake for 20 minutes.

3

Remove from the oven and brush balsamic mixture over the squash again. Pour remaining mixture into each squash cavity equally. Top each one with one tablespoon of butter (optional). Bake for another 20 minutes. Enjoy!

Ingredients

  cup Pure Maple Syrup
 2 tbsp VSOP Vanilla Aged Dark Balsamic Vinegar
 1 tbsp Fresh Lemon Juice, freshly squeezed
 2 tbsp Bourbon Whiskey
 1 tsp Pure Vanilla Extract
 2 medium Acorn Squash, cut in half, seeds removed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Nutmeg, freshly grated
 4 tbsp Butter

Directions

1

Preheat the oven to 375 degrees Fahrenheit. In a bowl, whisk together the maple syrup, balsamic vinegar, lemon juice, bourbon & vanilla extract.

2

Place cleaned squash cut side up in a baking dish. Brush each squash with some of the balsamic mixture. Season with sea salt, pepper, & nutmeg. Bake for 20 minutes.

3

Remove from the oven and brush balsamic mixture over the squash again. Pour remaining mixture into each squash cavity equally. Top each one with one tablespoon of butter (optional). Bake for another 20 minutes. Enjoy!

Vanilla Bourbon Baked Acorn Squash

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