The flavors of fall are truly spectacular. We find so much cozy inspiration from fall recipes, maybe because some of our standout Pappy Van Winkle Bourbon barrel-aged gourmet favorites really shine in these recipes. There's just something about the signature and natural sweetness of our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup that lends itself to fall baking and cooking.

Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup

You’ve got the ingredients that are practically synonymous with fall itself: pumpkin being at the top of that list (and yes that includes the somehow controversial “pumpkins spice” of it all), but of course, you’ve got rustic root vegetables, turkey, chili, and really anything that includes the terms, maple, cozy, toasted, warm…you get the idea.

Perhaps its because fall happens to include a true powerhouse food holiday, that being Thanksgiving, which has evolved over time to become a day almost entirely dedicated to food, gratitude, family and tradition. Since those just happen to be a few of our favorite things - it’s easy to see why we love Thanksgiving (and the spread) so much!

Pappy Van Winkle Bourbon Barrel Aged Gourmet

Beyond the classic Thanksgiving dishes, we love to experiment with fall flavors and recipes that belong on the table all season long. As sweet and savory tends to be a favored palate combination (after all as fourth-generation members of a bourbon family we know a little something about a combination of earthy flavors that are infused with notes of vanilla, caramel and charred smoky sweetness), we tend to gravitate towards recipes that embrace that as well.

That brings us to another essential fall ingredient. Two words. Butternut squash. Honestly, that’s it - on its own, butternut squash is a delightfully and naturally sweet decadent root vegetable. Kind of like the revered sweet potato, you don’t need to do much to enjoy the inherent flavor of roasted butternut squash, but boy can you really go places with this versatile powerhouse of a veggie.

Pappy Van Winkle Bourbon Barrel-Aged Maple Butternut Squash

Especially when slice it Hasselback style and drizzle it with decadent bourbon maple butter made with our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup, and finish it with butter fried sage and a crispy and rich pangrattato breaded topping.

Pappy Van Winkle Bourbon Barrel Aged Maple Buttnernut Squash

Chef’s hint: Butternut squash is easy to cook and enjoy, but tough to cut. We recommend a sharp chef’s knife, like our custom Middleton Made Knives chef’s knife with a custom handle crafted from genuine Pappy Van Winkle Bourbon barrel staves.

Bourbon Maple Hasselback Butternut Squash

Name: Bourbon Maple Hasselback Butternut Squash
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 medium butternut squash; ▢2 tablespoons Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup; ▢2 ½ tablespoons extra virgin olive oil; ▢1 teaspoon flaky sea salt; ▢¼ teaspoon freshly cracked black pepper; ▢¼ cup salted butter; ▢2 teaspoons balsamic vinegar; ▢1 cup fresh bread crumbs; ▢2 teaspoons fresh thyme leaves; ▢1 large clove garlic; ▢10-12 sage leaves

Rated 4.0 stars by 1 users

Cuisine

Southern

Servings

Prep Time

30 minutes

Cook Time

1 hour

Bourbon Maple Hasselback Butternut Squash. It’s kind of all there in the name. This dish is essentially Fall on a plate. Hearty, rustic, season and delicious, it is far easier to make than the final product both looks and tastes, for an impressive side dish that is perfect for Thanksgiving, a holiday gathering, or just a cozy Sunday supper.

The inherent sweetness and texture of butternut squash is highlighted by the natural sweetness and flavor of our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup, with the signature notes of charred oak, warm caramel, and buttery vanilla. The balsamic vinegar adds an acidic touch with a tangy flavor that intensifies and intersects the sweetness and richness of the syrup and butternut squash and it is finished with sage crisped in decadent brown butter for a final touch of fall flavor.

Image of Bourbon Maple Hasselback Butternut Squash

Ingredients

1 medium butternut squash
▢2 tablespoons Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
▢2 ½ tablespoons extra virgin olive oil
▢1 teaspoon flaky sea salt
▢¼ teaspoon freshly cracked black pepper
▢¼ cup salted butter
▢2 teaspoons balsamic vinegar
▢1 cup fresh bread crumbs
▢2 teaspoons fresh thyme leaves
▢1 large clove garlic
▢10-12 sage leaves

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Directions

Preheat to 220C / 425F / 200C fan forced. Line a large baking tray with foil (to make clean up easier).
Cut squash in half. Scoop out the seeds and peel the outside. (You can save the seeds for roasting or discard with the peel).
Rub the butternut with 1 tablespoon olive oil, ½ teaspoon sea salt flakes and the all the pepper.
Roast for 20 minutes then transfer the butternut to a chopping board. Let it cool for 5 minutes while you make the dressing.
For the dressing, melt half the butter, then whisk in the Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup and balsamic. Set aside.
Place a wooden spoon or chopsticks along each long side of the butternut - make cuts close together only as low as the chopsticks so you don’t cut all the way through.
Using a large flat spatula to help you transfer the butternut back onto the baking tray, Hasselback side up. Brush with half the butter mixture, slowly so some of it seeps down into the slices. Roast for 20 minutes.
Brush the remaining butter mixture over the butternut halves, drizzle 1 tablespoon of water around the pan, then place back in the oven for a further 20 minutes.

For the Pangrattato

Add the remaining oil to a frying pan or skillet over medium heat. Once hot, add the breadcrumbs and remaining sea salt and fry stirring often, until turning golden - about 3,4 minutes.
Add the thyme leaves and garlic and fry for an additional minute. Transfer to a bowl and clean out the remnants of the pan.

For the Fried Butter Sage

Using the same pan- melt the remaining butter over medium heat. Add the sage leaves and let it cook and foam. Stir occasionally until the butter turns golden amber in color and the sage is crispy. Set aside.

For Serving

Transfer the butternut halves to a serving platter and drizzle the juices from the pan and sage butter over the halves, then finish with the pangrattato.

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Distilled: Maple Hasselback Butternut Squash