If I were to pick a single food that best embodied the fall season, it would definitely be squash. And if I were to consider how best to prepare that squash to make it taste as delicious as possible, showing off its very best qualities, then this is the recipe I would choose. I would definitely recommend that you give this recipe a shot! Now (speaking of shots), you should feel free to try it with or without the whiskey. In case you were wondering, the alcohol burns off with the cooking, leaving behind that little extra dimension of flavor. But if it doesn’t appeal, just skip it.

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and sliced into halves
• 1 c. fresh cranberries
• 1 Granny Smith or other tart apple, cored and cut into 1/2-inch cubes
• 1 Vidalia or other large sweet onion, sliced into eight sections
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. whiskey (optional)
• 1 tsp. brown sugar
• 1/2 tsp. curry powder
• 1/2 tsp. Kosher salt
• 3/4 tsp. fresh ground black pepper

Preheat oven to 400F. At the bottom of a large bowl, whisk together oil, vinegar, whiskey, brown sugar and curry. Add squash, Brussels sprouts, cranberries, apple and onion, and toss well. Pour contents of bowl onto large rimmed baking sheet.

Roast 45 minutes, giving the baking sheet a good shake every 5-10 minutes. Continue to roast until vegetables and fruit are tender and nicely caramelized. Pour onto a large platter (instead of a bowl) to keep the hot veggies from cooking more and turning each other to mush. This would be amazing with a roasted chicken, a bowl of greens, and some homemade applesauce. Serves 4-6 hungry people.

Thanks to Comfort of Cooking for the original version of this beautiful autumn dish.