Creamy soups, savory sides, and even a pizza—butternut squash shines in these delicious fall recipes. By: Text: Cassandra Blohowiak & Cooking Light Staff
Photo: Anna Williams
This recipe was inspired by Blackberry Farm in Tennessee where chefs top it with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.