Thursday, April 25, 2013

Maple-Glazed Acorn Squash Rings

This will probably be my last post featuring winter squash until the seasons turn again, but I couldn't resist one more recipe when I saw the combination of maple syrup and bourbon in the ingredient list. Several bourbon companies, including Knob Creek and Maker's Mark, are vegan-friendly, and you can always get the latest updates on which to buy and which to avoid at Just like my post for Caramelized Onion Bruschetta, this recipe makes just enough for two.

  • 1 acorn squash (about 1 and 1/2 pounds)
  • 2 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 2 teaspoons melted vegan butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
1. Cut the squash crosswise into 4 (1-inch thick) slices.  Remove the seeds.

Note: The easiest method is just to run a spoon around the seeds and membranes in the center of each slice.

2. Place the squash slices on a microwave-safe plate and cover loosely with plastic wrap, creating a vent.  Microwave for 6 minutes - the squash should be tender.

3. Transfer the squash slices to a baking sheet.  In a bowl, whisk together the maple syrup, bourbon, salt, and nutmeg.

4. Brush the bourbon mixture over the squash slices and broil for 3 minutes, until bubbly.  Drizzle with any remaining syrup mixture.

Serve with vegan white wine and your favorite homey entree. I particularly enjoyed with the Thai sesame peanut tofu from Westsoy:

and with Gardein chicken:

Nutrition Info:
2 servings (2 squash rings), Calories 239

Tasting Notes:
Super yummy, but this recipe needed some crunch on top. Next time, I would sprinkle with either a pinch of turbinado or brown sugar, or perhaps some very finely crushed pecans or hazelnuts. The squash is wonderfully tender though, skins included. Something I didn't know until tonight: the skins of acorn squash are perfectly edible, and in fact loaded with vitamins. Eat them if you like, or cut the flesh away from the skin if you find it too bitter. The bourbon dominates the sauce, but not overwhelmingly. Between that and the nutmeg, I knew instantly that I should revisit this dish next holiday season, as it would be divine with other holiday fare and a glass of bourbon-spiked soy nog.  Either way, this sauce is fantastic, not only on the squash but also on whatever else it runs into on your plate.

Oh right, including leftover slices of Lightlife ham I might have used to dip into it:


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