This American Comfort Bites leans on brown sugar and bourbon to do the heavy lifting. We roast the Squash for real depth, then bring it together in one pan.
Free to cook
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 buttermilk and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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