Roasted Butternut Squash with Grilled Pineapple and Whiskey Maple Glaze

Squash:

• 1 butternut squash                
• grape seed oil            
• kosher salt
• black pepper                                                                                

Topping:                                                  

• 1/2 fresh pineapple                
• 1 red pepper                              
• 1/2 cup hazelnuts    

Glaze:

• 2 tablespoons bourbon
• 1/4 cup maple syrup
• 1/8 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons parsley
• salt              
• black pepper

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For the butternut squash:

1. Set the oven to 375℉.
2. Carefully cut squash in half lengthwise and then scrape seeds out of the bulb. Then cut into 1-inch slices crosswise. Place squash on a baking sheet lined with parchment paper. Drizzle with grapeseed oil and season with salt and pepper.  
3. Roast in the oven for approximately 30 - 45 minutes or until fork tender.
4. While squash is roasting, turn on your stovetop griddle. Make sure the grill is very hot and clean and then oil using high heat oil such vegetable oil or grapeseed oil.
5. Clean and cut pineapple into strips. Place pineapple on the grill and patiently wait for caramelization and lines to form. Let cool and dice.

For the glaze:

6. Place butter, maple syrup, bourbon, and cinnamon in a sauce pan and simmer and reduce to sauce consistency.
7. Slice red pepper into fine julienne and add pineapple, parsley, and season with salt and pepper. Arrange squash on a platter and pour pineapple mixture on top. Then sprinkle chopped hazelnuts on top.