Here's What You'll Need
acorn squash, olive oil, salt, pepper, butter, bourbon, nutmeg, balsamic vinegar, sage, cayenne pepper, breadcrumbs, pecans, parmigiano reggiano, goat cheese
Preheat an oven to 425F. Line a rimmed baking sheet with parchment paper, then place the sliced squash on top. Drizzle with olive oil, then season with salt and black pepper.
Cook until tender, about 20-25 minutes, flipping once halfway through.
In a small saucepan, combine butter, bourbon, balsamic vinegar, sage, nutmeg, and cayenne. Heat until the butter has melted and the bourbon cooks off and reduces, about 4 minutes total.
Heat butter in a small skillet over medium heat until melted. Add panko breadcrumbs, stir until evenly toasted, about 1-2 minutes. Remove from the heat, then transfer to a small bowl.
To the breadcrumbs, add grated Parmesan cheese and toasted chopped pecans. Stir well.
When the squash is fork tender, toss it in a bowl with the bourbon sauce, transfer to a plate. Sprinkle the parmesan panko mixture. Garnish with crumbled goat cheese, then serve immediately!