“Sounds great! Do you have the recipe?”
“uh....well, not really.”
You see, there's a reason that I married a math major. David likes details, numbers, and measuring. I avoid it whenever possible. In fact, we began hanging out so that David could supposedly help me with my math homework in college. We never got around to it.
So I made another batch of roasted squash, making sure to measure so that the recipe could be recorded. David supervised.
Add a quarter cup of unsalted butter to a saucepan on medium heat. The butter will melt and begin to bubble; stir constantly and right when the butter solids begin to turn a deep brown add the bourbon, then the amaretto. It's important to add the bourbon before the butter solids burn and turn black, so keep a careful eye on it. Add the rest of the spices. Let simmer while stirring until it reaches a syrupy consistency.
After the squash has cooled, scrape out the insides into a bowl to add the spiced browned butter mixture in. Mix well.
2 butternut squash, halved and roasted
For the brown butter mixture:
1/4 cup amaretto
1/4 cup bourbon
1/4 cup butter
1/4 tsp nutmeg
1/4 tsp vanilla
1 tsp sugar
1 tsp sweet cinnamon
salt to taste (this may not be necessary if you used salted butter.)