Growing healthy sprouts at home couldn't be easier!

It's a bit chilly and wet today so it seemed like a good night for some comfort food, and a little spirits to lift...well the spirits.  This was the perfect dish to warm the tummy on many levels.  I have to say that the sauce for this recipe, originally found  here was out of this World.  It was so good I almost did a shot of it.  I definitely passed it around saying "Hey try this!".  In fact I may alter this and use it for a future salad dressing. Add a few herbs and you have a nice sweet and savory vinegrette. 

You Will Need:

1 acorn squash cut in half and seeded

1/3 Cup Vermont Maple Syrup

2 TBSP Balsamic Vinegar

1 TBSP Lemon Juice

1 tsp vanilla extract

2 TBSP Bourbon

2 TBSP Butter

Pinch of nutmeg

Preheat oven to 375.

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

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

These are pretty great as an entree, just serve with a spoon and side salad.  For a Vegan version just replace the butter with some Earth Balance.