BUTTERNUT SQUASH AND BOURBON BISQUE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
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 SQUASH CAKE
Move over pumpkin, there's a new squash in town. Acorn squash makes this cake super tender and moist. Baked perfectly even, it's slightly golden outside and tender inside. It just melts in your mouth. Simple old-fashioned ingredients create a wonderful treat. The bourbon gives a very slight flavor (but it's not harsh) and is a...
Provided by Kellie Parker
Categories Cakes
Time 1h10m
Number Of Ingredients 11
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!
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