Butternut Squash and Bourbon Spread
Yields: 2 pints
 
Spread this warmly spiced butter over a slice of the Apple and Butternut Squash Bread for a double dose of delicious fall flavor.
Ingredients
  • 4 pounds butternut squash
  • ¼ cup canola oil
  • 1 teaspoon kosher salt
  • ⅔ cup firmly packed dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon fresh lime juice
  • 1 cup apple cider
  • ¼ cup bourbon (optional)
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
  3. Roast until tender, about 45 minutes. Let cool on a wire rack.
  4. Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
  5. Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-butternut-squash-bread/