In the Bender Kitchen: Vanilla-Bourbon Roasted CT Acorn Squash

(WTNH) — Besides owning a bakery and cafe, Executive Chef, Jim Calkins has a full service catering company like no other in the state.
Seasonal Sweets and Catering is the only 100 nut free & full service off-premise catering company in CT. This company services the greater New York, Connecticut, Massachusetts, and Rhode Island Area. It was started in Nov. 2014 by Jim Calkins and his wife Michelle.


Jim will be sharing how to make Vanilla-Bourbon Roasted CT Acorn Squash.



1 CT Grown acorn squash

1/3 cup maple syrup

1/3 cup dark brown sugar

1 teaspoon vanilla extract

2 tablespoons bourbon

2 tablespoons butter

1 pinch of nutmeg

2 pinch cinnamon

Preheat oven to 375.

How to make:

In a bowl, mix syrup, sugar, vanilla and bourbon together. Cup acorn squash in half Set squash cut side up in a baking dish and brush mixture on top with a pastry brush. Bake for 20 minutes.

Remove from oven and brush mixture over squash again then pour into each squash cavity equally. Top with 1 tablespoon butter inside each squash cavity and sprinkle with a pinch of nutmeg and cinnamon. Bake for 20 more minutes

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