Acorn Squash and Bourbon Butter Recipe

Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch. Bake at 375 F for 45 minutes or until tender. Drain and cool siightly.

Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor. Process until smooth, stopping once to scrape down sides. Combine pulp, cider, and bourbon in a heavy saucepan. Bring to a boil; reduce heat to low, and cook 35 minutes, stirring often.

Stir in brown sugar and remaining ingredients. Cook 10 minutes or until mixture reaches spreading consistency.

Serve with biscuits, English muffins, or toast; or serve as a relish with pork or ham. Store in refrigerator up to 1 month or freeze up to 6 months.