Bourbon Baked Squash Recipes

BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash in a shallow baking pan, cut side down.
• Bake in preheated oven for 30 minutes, or until tender.
• Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
• Bake for 20 minutes more.

ACORN SQUASH SLICES

Steps:

• Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.

BOURBON SQUASH CAKE

Steps:

• 1. Preheat oven 350 degrees. Coat bundt pan with cooking spray.
• 2. Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• 3. In a large bowl stir together sugar, oil, eggs, and squash until blended.
• 4. Beat in flour mixture until moistened.
• 5. Beat in bourbon.
• 6. Pour batter into pan.
• 7. Bake until toothpick comes out clean, 45 to 50 minutes.
• 8. Let cool in pan 15 minutes.
• 9. Run a knife around edges. Turn out onto a rack.
• 10. Then dust with confectioners' sugar... Enjoy!

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

ROASTED ACORN SQUASH WITH BOURBON

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.

BUTTERNUT SQUASH AND BOURBON BISQUE

Steps:

• Preheat oven to 375 degrees.
• With a sharp knife, prick the squash in several places to allow steam to escape while it cooks
• (otherwise it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
• In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
• Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.
• If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream.

BOURBON AND MAPLE ACORN SQUASH

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high. 2. In a small saucepan, melt the butter over medium-high heat. Pour or ladle 1/4 cup of the butter into a heatproof bowl or measuring cup and set aside. Add the maple syrup, brown sugar, 1 teaspoon salt, and the pepper to the butter in the pan and whisk until the sugar is melted. Remove from the heat, add the bourbon, and stir until smooth. Set aside and keep warm. 3. Cut each squash in half lengthwise. Scoop out and discard the seeds and strings. Cut each half into thick wedges, either thirds or quarters, depending on the size of the squash. Arrange the squash in a single layer on a rimmed baking sheet and brush the wedges generously on the flesh side with the reserved melted butter. Sprinkle with salt. 4. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill plate. Place the squash on the cool side of the grill, cover, and grill until just beginning to caramelize at the edges and soften, 15 minutes. Brush the wedges with the bourbon-butter mixture, re-cover, and grill an additional 5 minutes. Brush the wedges again, re-cover, and grill until tender when pierced with a knife, about 5 minutes longer. 5. Transfer the squash wedges to a serving platter and serve immediately, or keep warm until ready to serve.

BOURBON BAKED SQUASH

Steps:

• cut squash in half and scoop out seeds place in baking dish at 1/4 water top with butter and bourbon glaze bake at 350 for 1 hour