Baked butternut squash with bourbon, raisins and brown sugar
Preheat oven to 400
Ingredients:
1 BUTTERNUT SQUASH
½ CUP BROWN SUGAR
½ CUP RAISINS
½ TEASPOON ALLSPICE
½ TEASPOON CINNAMON
2 TABLESPOONS BUTTER
2 TABLESPOONS GOOD-QUALITY BOURBON
SALT AND PEPPER TO TASTE
OLIVE OIL
Directions:
Cut a butternut squash and scoop out any seeds. Cut into large chunks and peel. (or see below)
Place in a large baking dish and drizzle with olive oil and season with salt and pepper. Bake for 40 minutes. (Best if squash can sit out for a while and cool – or squash can be baked a day or two ahead of time and stored in the fridge. If squash is pre-baked you can wait and peel it after it has cooled)
Transfer cooled squash to a casserole dish and mix with ½ cup of brown sugar and ¼-to ½ cup of raisins, depending on taste. Add ½ teaspoon allspice and ½ teaspoon cinnamon (or more to taste) Add 2 tablespoons of good-quality bourbon and mix well.
Dot top of squash with 2 tablespoons of butter cut into small pieces.
Bake at 425 for 20 minutes or until squash is tender. Baking times may vary so it is important to check for desired level of tenderness.
Serve. Makes 4-6 portions depending on the size of the squash.
**A quantity of squash can be partially roasted and then frozen for later use. Vary the amount of ingredients depending on number of portions of squash being used.
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