Roasted Squash Broth

Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the butternut squash and roast until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the hot sauce and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped thyme and serve while hot.