Butternut squash with bourbon, browned butter, and amaretto

(from http://www.cincinnatinomerati.com/2010/02/roasted-butternut-squash-with-bourbon.html)

• 1 butternut squash
• olive oil
• 2 TBS unsalted butter
• 2 TBS bourbon
• 2 TBS amaretto
• 1/8 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/2 tsp sugar
• 1/2 tsp cinnamon
• salt to taste

Preheat oven to 375 F.  Cut squash in half.  Scrape out seeds and fibrous material.  Place cut side up on a baking sheet, brush cut sides with olive oil, and then bake 45-60 minutes until tender.

Melt butter in a saucepan.  When it has just browned, add bourbon then amaretto.  Add remaining ingredients.  Simmer until it has a syrupy consistency, stirring frequently.

Allow squash to cool somewhat.  Scoop out flesh and stir to achieve a more homogeneous consistency.  Stir in syrup.