TENNESSEE BUTTERNUT SQUASH - Holiday Recipes
LYNNE TOLLEY/MISS MARY BOBO'S
2 ½ to 3 lbs. (about 2 medium) butternut squash
Pinch of sugar
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
3 T butter
¼ c Jack Daniel’s Tennessee Whiskey
1 can (14 oz) diced tomatoes, drained
1 ½ c sharp white Cheddar or Gruyere cheese, grated
Heat the oven to 400 degrees. Grease a 9x13-inch baking dish. Split squash in half and scoop out seeds. Place halves cut side down in the baking dish. Cover lightly with foil and bake until tender, about 45 minutes. Remove from the oven and cool enough to handle. Scoop out the squash and place back in the greased baking dish. Season the squash with a pinch of sugar, salt, and pepper; set aside. Cook onion and garlic butter in a medium skillet over medium heat until tender, about 5 minutes. Add Jack Daniel’s and continue to cook until liquid has evaporated. Spoon the onion mixture over the squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly.
Makes 8 servings.