Acornsquashbourbonbutter Recipes

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ACORN SQUASH BISQUE



Acorn Squash Bisque image

The smooth texture of acorn squash gives this pureed soup its character; only a little half-and-half and butter are needed.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 acorn squashes (3 pounds total)
1 tablespoon butter
1 medium onion, finely chopped
Coarse salt and ground pepper
1/2 teaspoon fresh thyme leaves, plus more for garnish
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half

Steps:

  • Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
  • In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
  • Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 4 g, Protein 5 g

ACORN SQUASH & BOURBON BUTTER



Acorn Squash & Bourbon Butter image

Make and share this Acorn Squash & Bourbon Butter recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs acorn squash
1 cup apple cider
1/4 cup Bourbon
3/4 cup brown sugar, firmly packed
1/2 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/4 teaspoon nutmeg, ground

Steps:

  • Cut squash in half crosswise; remove seeds.
  • Place squash, cut side down, in a shallow baking dish or pan.
  • Add water to dish to depth of 1/2 inch.
  • Bake at 375 degrees for 45 minutes or until tender.
  • Drain and cool slightly.
  • Scoop out pulp, discarding shells.
  • Place pulp in container of an electric blender or food processor.
  • Process until smooth, stopping once to scrape down sides.
  • Combine pulp, cider and bourbon in heavy saucepan.
  • Bring to a boil; reduce heat to low, and cook for 35 minutes, stirring often.
  • Stir in brown sugar and remaining ingredients.
  • Cook 10 minutes or until mixture reaches spreading consistency.
  • Serve with biscuits, english muffins or toast.
  • Can also be served as a relish with pork or ham.
  • Store in refrigerator.

Nutrition Facts : Calories 193, Fat 0.2, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 42.8, Fiber 2.4, Sugar 26.5, Protein 1.2

ROASTED ACORN SQUASH WITH BOURBON



Roasted Acorn Squash With Bourbon image

I love roasted acorn squash and adding the unique flavor of bourbon just sends this dish over the top. This goes so well with any meat or fish, or vegetarian pasta. Enjoy!

Provided by Penny Stettinius

Categories     Vegetable

Time 1h

Yield 4 halves, 4 serving(s)

Number Of Ingredients 5

2 acorn squash, cut in half and seeded
2 tablespoons Bourbon
2 tablespoons brown sugar
2 tablespoons butter
2 tablespoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 350 degrees.
  • Cover a cookie sheet with tin foil.
  • Place the acorn squash halves on the tin foil and fill each half equally with the remaining ingredients.
  • Bake until soft, approximately 45 minutes.
  • Serve hot from the oven.

CURRIED ACORN SQUASH BISQUE



Curried Acorn Squash Bisque image

My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!

Provided by leafyHendrix

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 50m

Yield 6

Number Of Ingredients 16

2 large acorn squash - peeled, seeded, and cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon brown sugar
4 tablespoons salted butter
1 medium onion, finely chopped
1 stalk celery, finely chopped
½ medium carrot, finely chopped
4 cloves garlic, finely chopped, or more to taste
½ cup heavy whipping cream, or more to taste
2 tablespoons olive oil
3 teaspoons red wine vinegar
1 cube chicken bouillon
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
  • Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
  • Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
  • Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
  • Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
  • Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g

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