Bourbon Baked Squash Recipes

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ROASTED SQUASH WITH BROWN BUTTER AND CINNAMON



Roasted Squash with Brown Butter and Cinnamon image

This is great as a side dish, ravioli filling or, when enriched with some milk and cream, becomes an amazing soup! I love using Kuri and Banana squash varieties for added flavor.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
6 ounces unsalted butter
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 fresh orange

Steps:

  • Preheat oven to 400 degrees F.
  • Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
  • In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
  • Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.

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.

BAKED ACORN SQUASH



Baked Acorn Squash image

Make and share this Baked Acorn Squash recipe from Food.com.

Provided by Alia55

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 acorn squash
4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a baking sheet and a baking dish.
  • Halve the squash lengthwise and clean.
  • Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
  • Don't turn off the oven.
  • While the squash cooks, melt the butter, and stir in the remaining ingredients.
  • Keep the mixture warm until it is needed.
  • Arrange the squash, cut sides up, in the baking dish.
  • Spoon the butter and seasonings equally over the sections.
  • Bake the squash another 15 minutes, until it is very soft.
  • Serve the squash hot.

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

EIGHT-BALL SQUASH CASSEROLE



Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
  • Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g

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