Acorn Squash Bourbon Butter

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 degrees for 45 minutes or until tender.

Drain and cool slightly.

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 heavy saucepan.

Bring to a boil.

Reduce heat to low , and cook for 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.

Can also be served as a relish with pork or ham.

Store in refrigerator.

acorn squash, apple cider, bourbon, brown sugar, ginger, allspice, nutmeg