Al Roker's Maple Bourbon Squash
The Today Show Weatherman shares healthy holiday recipes.
Al Roker's Roast Maple Bourbon Acorn Squash is the perfect recipe for Thanksgiving, Christmas and any holiday when you want a healthy side dish.
I caught up with Today Show Weathercaster Al Roker a few weeks before he was scheduled to co-host the 80th annual Macy's Thanksgiving Day Parade.
He shared with me two of his favorite holiday recipes:
Maple Bourbon Acorn Squash
- 4 Acorn squash, stemmed
- Salt
- Freshly ground pepper
- 2 tsp. ground cinnamon
- 1/2 cup pure maple syrup
- 5 Tbsp. plus 1tsp. bourbon
- 4 Tbsp. (1/2 stick) unsalted butter, cut into 8 equal pieces
Position a rack in the center of the oven and preheat the oven to 375 F. Cut the squash in half lengthwise. Slice a tiny piece of skin off the bottom of each squash half so they sit level on a flat surface. Scoop out the seeds and set aside (see Roasted Acorn Squash Seed Recipe below).
Place the squash halves cut side up in a large baking dish with sides at least 1-1/2 inches high. Sprinkle the hollow of each squash half with the cinnamon. Pour 1 Tbsp. maple syrup and 2 tsp. bourbon into each squash half and top with a piece of butter. If not baking immediately, cover and refrigerate for up to 24 hours.
Pour hot water into the pan around the squash halves, to a depth of 1 inch (this helps keep the bottoms from burning). Cover the entire dish with aluminum foil. Bake for 45 minutes, until the flesh can just be pierced with a knife. Remove the foil and bake for an additional 15 to 20 minutes, until the flesh is very tender and beginning to brown.
Serve hot
Makes 8 servings
Roasted Acorn Squash Seeds
Separate the seeds from the stringy pulp of the acorn squash by soaking them in a bowl of water. Dry overnight on a plate. Toss the seeds with just enough vegetable oil to coat (about 1Tbsp. will coat a cup of seeds) and sprinkle with salt. Scatter the seeds on a baking sheet and bake in a preheated 350 F oven for 35 to 45 minutes, stirring occasionally, until they begin to turn golden.
Let cool completely. Store in an airtight container for up to 1 week. Use as a snack or as a garnish for squash soup or salads.
Click here for more great Thanksgiving recipes.
