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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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash
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.


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.


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

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.