• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Side Dishes

    Double Shot Butternut Squash

    Published: Jan 15, 2019 · Modified: Jun 4, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    210 shares

    Jump to Recipe Print Recipe

    A perfect side dish for fall and winter needs to be rich, hearty and comforting.  Sweet Daddy D’s Double Shot Butternut Squash meets those criteria in a delicious way. Roasting brings out the deep flavor of the Butternut Squash then the sauce brings a sweet and savory element elevated with some

    Louisiana Pecans and a double-shot of your favorite dark rum!  Let’s get this show on the road with this simple, no-angst recipe that will make you famous.

    double shot butternut squash on a plate with shot and bottle of rum
    Double Shot Butternut Squash with a Shot!

    This post is not sponsored, but you will find affiliate links on this page.  The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    A glimpse at butternut squash

    Butternut Squash is of the winter squash variety, as opposed to its country cousins, summer squash, so it has a hard skin like acorn squash, spaghetti squash and other winter varieties. Harvest time for butternut squash is summer through fall, but they store very well so most groceries have them year-round.  Their flavors get richer and sweeter when ripe, so if it’s not ripe it’s meat can be tough, bland, tasteless and difficult to cook. A ripe one will be creamy and sweet when prepared properly. Unless you’re growing them, it can be quite a challenge to figure out if they are ripe and ready to go. If you’re interested in learning more about butternut squash and how to tell when they are ripe, read my Lagniappe article, Get to know Your Butternut Squash.

    Sign up for my email notifications of new recipes and posts right HERE.

    Here’s What You Need

    Butternut Squash is usually about 8 to 12 inches long, pear-shaped and the wide part can be as big as five inches in diameter.  You’ll need about 8 cups of cubed, so get two of them.

    two butternut squashes
    A couple pf Butternut Squashes

    You’ll want leftovers but you probably won’t have any! We’ll bathe them in a delicious sweet sauce made from butter, dark brown sugar, dry thyme, allspice, a couple of whole cloves and a splash of apple cider vinegar and some kosher salt. And to excite things a bit, we will throw in some Louisiana Pecans and hit it all with a double shot of dark rum. Of course, if you don’t like or don’t have any rum, bourbon is an excellent stand-in. Now you’re raring to go.

    ingredients for double shot butternut squash recipe
    Here's What You Need

    Here’s What You Do

    First…you have a beer.  I’m sure you’ve recognized that this recipe offers a unique opportunity to forego the beer and have a little rum on the rocks, a Cuba libra or bourbon and coke...something to stick with the theme de jour. Whatever you decide, keep it safe! Your mise en place is pretty simple. Read the recipe all the way through a couple of times, then gather up and measure out the ingredients. Cheers...you’re ready to go!

    Sign up for my email notifications of new recipes and posts right HERE.

    Prepare the Butternut Squash

    Preheat the oven to 425 degrees then butter the inside of an oven proof baking dish. The squash needs to be peeled and sometimes that’s no small undertaking with a Butternut.  Of course, the outside is hard and right under that there is a thin pith-like layer over the meat. It’s easy to leave some of that lighter layer on when you’re peeling it but do your best to get down to the beautiful orange meat. See Hints and Tips for a couple of comments on peeling these.

    partially peeled butternut squash
    Peel down to the sweet dark squash

    Once it’s peeled, slice it in half length-wise and scoop out the seeds. You’ll want to end up with 1” cubes. I usually slice each half long ways about 4 times then across every inch or so and then finish up cutting these pieces every inch or so. It doesn’t have to be perfect-no angst, remember? The cubed squash will go in the buttered baking dish with a couple pinches of kosher salt. Mix this all together with your hands to make sure the salt is evenly distributed-this will start moving some of the moisture around. Into the oven she goes for about 40 minutes. Depending on the level of ripeness, it could take as much as 50 minutes to an hour to get really tender. Check it by probing with a toothpick. If it’s soft it’s done, if it's not, it ain’t.

    cubed butternut squash in a baking dish
    Finally! All nice and cubed
    Make the Sauce

    Once the squash is in the oven, we’ll turn our attention to the sauce. This sauce is so delicious and really sets this dish apart.  Get the butter melted in a saucepan over medium heat. Once the butter is starting to foam, add the dark brown sugar and stir to combine it completely with the butter.

    brown sugar and melted butter in a sauce pan
    Melt the brown sugar in the butter

    It will take a couple of minutes for the brown sugar to melt, then you’ll have a nice sugary-buttery-bubbly mixture. Throw in these dry ingredients-thyme, allspice, cloves and salt and mix them all together. Now it’s time to add the wet ingredients. Start with the vinegar then the dark rum, so it’s a perfect time for another shot for the cook. After adding in the rum, stir in the pecans. Keep stirring, this combination of ingredients over medium heat will look like its candy boiling and it’s not far from that. Keep it at a low simmer for about 5 to 10 minutes and then let it sit and wait for the squash to be ready.

    simmering sauce for double shot butternut squash
    Simmer all the sauce ingredients for a few minutes
    Add the Sauce and finish it up

    If the squash was ripe, after 40 minutes it should be well on its way to being tender. Poke it with a toothpick. If it’s still hard as a rock, let it continue in the oven and check again every 10 minutes until it’s starting to surrender. When the squash is tender, pour the sauce over the squash and mix to coat all the squash with that wonderful smelling sauce.

    roasted butternut squash with double shot sauce
    Mix the sauce into the roasted butternut squash

    Stick it back in the oven for about 10 minutes. Take it out and mix it up again really well, cover with aluminum foil and its ready to go when you are.

    roasted double shot butternut squash
    Roasted to perfection

    That's it, simple as that. All there is to it.

    Hints and Tips

    • This butternut squash will go very well with many things-try it with roasted chicken or turkey, or a nice pork loin or pork or beef tenderloin. Versatile, nutritious, warming, and rich with a little kick.
    • The butternut squash is ready when it is tender, regardless of how much time it has been in the oven. Use a toothpick to probe the squash after about 40 minutes, just put it back in the oven if it's still tough.
    • Peeling butternut squash is not the easiest thing in the world.  Use a vegetable peeler like this one that has a swivel blade. Slice the ends off first, then start on the thin neck, then move to the wider bottom. I don't recommend using a knife as the awkward shape of the squash could make you easily slip. Take your time, you'll get it done!
    • This recipe is vegetarian as it is. To make it vegan, substitute the butter for a vegan buttery spread or any non-dairy butter substitute that meets your needs. Remember to check the label on the other items, especially the brown sugar, to make sure they are processed to meet the vegan criteria.
    • This sauce is wonderful and would go great with sweet potatoes or carrots if you wanted something different. Just parboil the sweet potatoes or carrots, then mix it all together and slide it in the oven.
    • Besides tasting great, Butternut Squash is pretty nutritious as well. It's a source for potassium and other important nutrients and a great source of fiber. It benefits your hair and skin, digestion and blood pressure. Here’s a short article on the nutritional benefits of Butternut Squash.  
    • You can also learn a little more about Butternut Squash by reading my Lagniappe article Get to Know your Butternut Squash.
    double shot butternut squash on a plate with bottle and shot of rum
    Take a shot!

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Post a picture on our Facebook page or on Instagram with a #firstyouhaveabeer. Make sure to Pin it on Pinterist.  Follow us on Facebook, Instagram and Pinterest and make sure to share this with your friends…they will love you for it. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything!

    Yeah You Right!

     

    double shot butternut squash on a plate with shot and bottle of rum

    Double Shot Butternut Squash

    A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: butternut squash
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 8 Servings
    Calories: 381kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 2 butternut squash About 8 cups of cubed butternut squash
    • pinch kosher salt

    Double Shot Sauce

    • ½ cup dark brown sugar
    • ¼ teaspoon kosher salt
    • ½ cup Butter
    • 2 teaspoons apple cider vinegar
    • 2 ounces dark rum
    • ¼ teaspoon Thyme
    • ¼ teaspoon ground allspice
    • ½ cup pecan halves
    • 2 whole cloves

    Here's What You Do

    • Preheat oven to 425 degrees.
    • Butter the inside of an oven safe baking dish.
    • Peel and cube the butternut squash, place in the backing dish with a pinch of salt; mix well to distribute salt.
    • Place the butternut squash in the preheated oven and roast for 40 minutes.
    • While the squash roasts mix the ingredients for the sauce:
    • In a sauce pan over medium heat, melt the butter.
    • Add brown sugar and stir until desolved.
    • Add salt, thyme and allspice; mix well
    • Stir in the apple cider vinegar and rum.
    • Add the pecans and the whole cloves, continue to stir.
    • Bring to a low boil and cook about 5-10 minutes, stirring often. Set aside until butternut squash is ready.
    • After the butternut squash has roasted for 40 minutes, remove the it from the oven. Mix well.
    • Check for tenderness by probing with a toothpick. If the squash is still hard, place back in the oven and check again in about 10 minutes. When the butternut squash is beginning to get tender, go on to the next step:
    • Pour the sauce over the butternut squash and mix well
    • Return to the oven for 10 to 20 minutes until the butternut squash is soft when probed with a toothpick.
    • Remove for the oven and mix well.

    Recipe Notes

    The butternut squash is ready when it is tender, regardless of how much time it has been in the oven. Use a tooth pick to probe the squash after about 40 minutes, just put it back in the oven if its still tough.
    This butternut squash will go very well with many things-try it with roasted chicken or turkey, or a nice pork loin or pork or beef tenderloin. Versatile, nutritious, warming, and rich with a little kick.
    Besides tasting great, Butternut Squash is pretty nutritious as well. It's a source for potassium and other important nutrients and a great source of fiber. It benefits your hair and skin, digestion and blood pressure. Here’s a short article  on the nutritional benefits of Butternut Squash.  
    You can also learn a little more about Butternut Squash and other winter squash varieties by reading my Lagniappe article Get to Know your Butternut Squash.

    Nutrition

    Calories: 381kcal | Carbohydrates: 42g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 283mg | Potassium: 6mg | Fiber: 4g | Sugar: 20g

     

     

     

     

     

    « Meyer Lemon Sauce Recipe
    Cajun Thousand Island Dressing »
    210 shares

    Reader Interactions

    Comments

      Have a Comment or a Question? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. MaryJo DeMatteis

      January 27, 2020 at 4:04 am

      Thank you, I made this for a crowd & it was fantastic! Can this be frozen? Thanks

      Reply
      • Sweet Daddy D

        January 27, 2020 at 9:02 am

        Hey MaryJo, thanks! I appreciate that. Honestly, I have never had any leftovers to freeze, but it should be fine to freeze. Fresh winter squash does not freeze well but cooked butternut squash can be frozen. Make sure it's in an airtight container and it should be good for a few months. My suggestion would be to defrost it in the fridge overnight and then reheat it on the stove or in the oven. The microwave may be OK too. I think the sauce may have a tendency to separate while warming so just make sure to stir it while it's heating up. Good luck and thanks again for the comments.

        Reply
        • MaryJo DeMatteis

          January 28, 2020 at 2:00 am

          Thank you, your recipes are Super!

          Reply
          • Sweet Daddy D

            January 28, 2020 at 8:53 am

            Thanks!

            Reply

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    210 shares
    210 shares