Roasted Butternut Squash with Grilled Pineapple and Whiskey Maple Glaze

Oven roasted butternut squash with grilled fresh pineapple glazed with a sweet and savory maple whiskey sauce.

This is not your everyday plain Jane squash recipe. It is packed with fall flavor and the whiskey in the glaze balances the sweetness from the maple.

“I started making this whiskey maple glaze when I lived in Nashville and we visited the Jack Daniels distillery. I was an apprentice at the time and we went to the distillery with my class in Lynchburg Tennessee. The county that Jack Daniels is made in is actually a dry county, which means you can not purchase alcohol where it is made. They do let you sample the product though! After the trip we were assigned to create a dish using whiskey and this is what I came up with. I still make this recipe and it is one of my favorites! I hope you enjoy it too.” Tara

What ingredients do you need for roasted butternut squash with grilled pineapple and whiskey maple glaze?

• Butternut Squash                
• Grapeseed Oil            
• Kosher Salt
• Black Pepper                                                                                
• Pineapple                
• Red Pepper                              
• Hazelnuts    
• Bourbon
• Maple Syrup
• Cinnamon
• Butter
• Parsley

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The Recipe

Set the oven to 375℉. 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. Roast in the oven for approximately 30 - 45 minutes or until fork tender.

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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 as vegetable oil or grapeseed oil.  Clean and cut pineapple into strips. Place pineapple on the grill and patiently wait for caramelization and lines to form. Let cool and dice.

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Place butter, maple syrup, bourbon, and cinnamon in a sauce pan and simmer and reduce to sauce consistency.

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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.

Recipe Tips?

• Choose a pineapple that’s medium ripe. If it’s too ripe, the pineapple will be mushy and fall apart, making it difficult to char. And if it's not ripe, it will be too sour.
• You can use your favorite dark liquor instead of whiskey..

Make Ahead?

• Roast the butternut squash the day before and store in the refrigerator in an airtight container.
• Then the day of reheat at 375℉ for 15 minutes. The pineapples and glaze should be done the day of, and then combine.

Storing tips?

• I would store the squash and pineapple separately. The acid from the pineapple will start to break down the squash.
• Both can be stored in the refrigerator for up to five days.