Bourbon-pecan acorn squash: A flavorful side dish with a kick! Click through for cheap recipe.

Looking for a unique squash recipe with a ton of flavor?

Then you’ve got to try it this way – squash with bourbon, butter, brown sugar, and topped with pecans. 

My family typically sticks to traditional Thanksgiving recipes. But each year I introduce one new dish, or spin on an old dish.

This year they’re in for a treat: bourbon-pecan squash.

There’s something about this flavor combination that just works. This unique take on squash is the perfect punchy addition to an otherwise traditional Thanksgiving menu.

The texture is smooth and almost pudding-like. The pecans add a nice contrasting crunch.

Bourbon-pecan squash: A unique twist on the Thanksgiving side dish. Click through for recipe!

Customizing This Recipe

There are a couple of customization options for this recipe:

  • Squash: I used a whole acorn squash for this recipe. But you could certainly use another type of squash, such as butternut, buttercup, etc.
  • Pecans: While whole pecans make for pretty presentation, chopped pecans are a more budget-friendly option.

Overall, it’s a very affordable recipe. There’s no need to blow your Thanksgiving food budget on one side dish!

Bourbon-pecan acorn squash: This Thanksgiving side dish recipe has FLAVOR! Click through for cheap recipe idea.

Cheap Thanksgiving Recipes

Here are some of my all-time favorite Thanksgiving recipes:

Got Thanksgiving Leftovers? Try These Recipes.

Bourbon-Pecan Squash

Bourbon-Pecan Squash

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 50 minutes
Total Time: 1 hour 30 minutes

Save money by purchasing pecan pieces instead of pecan halves.

Ingredients

  • 1 large acorn squash
  • 2 eggs, beaten
  • 1/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons bourbon
  • 1/2 teaspoon cinnamon
  • Pecans, for topping (whole or chopped pecans)

Instructions

  1. Roast squash: Preheat oven to 400F. Carefully cut the acorn squash in half. Remove seeds. Place squash, cut side down, in a glass baking dish. Add a cup of water to the dish. Roast for 45 to 50 minutes, or until squash is soft and easily pierced with a fork. Remove from oven and allow to cool until comfortable to handle.
  2. Spoon squash from the shell and place in a high-speed blender or food processor. Puree or blend until smooth. Transfer to a large mixing bowl.
  3. Add eggs, brown sugar, bourbon, butter, and cinnamon. Mix until smooth.
  4. Pour mixture into a greased oven-safe baking dish. Top with pecans.
  5. Bake at 350F for 25 minutes, until squash mixture is set and pecans are toasted.