After a wave of nearly ninety-degree days, fall is slowly falling in New York. For many New Yorkers, that means beautiful foliage in Central Park and perhaps braving the commuter rails for a bit of upstate apple-picking. For me, it means my two favorite "b's" are back in season: butternut squash and bourbon. This recipe combines both for an easy, delicious blast of autumnal flavors that will soothe any lingering nostalgia for summer.
*Note 1: Nutmeg and Cinnamon are really to taste here. If you're not into the whole autumn and spices thing, dial it back. If you're the kind of person that waits with baited breath for the first pumpkin spice lattes to appear at the local coffee shop, a heavier hand might be called for!
*Note 2: When choosing a bourbon to cook with, follow the same rule you'd use for cooking with wine--i.e., use something cheap, but don't cook with anything you wouldn't drink! Jim Beam Black, Old Forester 86, or Elijah Craig Small Batch are my standbys for cooking (and drinking while cooking). Stay away from "high rye" bourbons like Bulleit or Old Grandad, as well as "wheated" bourbons such as Maker's Mark, Rebel Yell or Larceny. The former often add a spice and pepperiness that doesn't always play well with food, while the latter impart a sweetness that works well in some contexts but that might be over the top when combined with the sweetness of the squash here. Also, keep in mind: if you're not a bourbon guy or gal, you can always buy small "airplane" bottles for cooking so that you don't end up with more whiskey than you need. —NYCBourbon
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