For the Chicken:

1. Preheat oven to 350 degrees F
2. Place the chicken in a lightly oiled roasting pan.
3. In a bowl, combine the Spiceology x Maker’s Mark 46 No. 46 Spice Blend and olive oil, mix to form a paste.
4. Rub the outside of the chicken with half of the spice and olive oil paste.
5. Toss together the remaining spice and olive oil paste with the chopped veggies and place inside the chicken in the pan.
6. Chop the butter into tablespoon size chunks, place half inside the chicken and the other half around the out side.
7. Pour the bourbon into the pan, around the chicken.
8. Bake the chicken in preheated oven for about 1 – 1.5 hours until the internal temperature reaches 165 degrees F (check the temperature at the thickest part of the thigh with an instant read or meat thermometer).
9. Remove from the oven, baste the chicken with any drippings. Cover with lid or aluminum foil and let rest for 15-20 minutes before serving.

For the Bourbon-Glazed Squash:

1. In a large skillet, melt the butter over medium-high heat.
2. Continue cooking the butter until the liquid evaporates and the milk solids begin to brown.
3. Add the pumpkin and season with salt. Cook, stirring constantly for about 5 minutes.
4. Remove the pan from the heat and slowly add the bourbon. Return to heat and cook until liquid has almost evaporated, about 2 minutes.
5. Reduce the heat to medium and add the brown sugar and Spiceology x Maker’s Mark 46 No. 46 Spice Blend. Stir and continue cooking until pumpkin is cooked through and sauce is thickened, about 5 minutes.
6. Serve immediately with No. 46 Roasted Chicken.