Best Bourbon Baked Squash Recipes

Roasted Acorn Squash With Bourbon image

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.

Bourbon Squash Cake image

Provided by Kellie Parker

Categories Cakes

Time 1h10m

Number Of Ingredients 11

2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 c sugar
1 c vegetable oil
4 large eggs
1 3/4 c mashed, cooked acorn squash
1/4 c bourbon
confectioners' sugar for dusting

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!

Butternut Squash and Bourbon Bisque image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 to 2 butternut squash (about 4 pounds total)
1 tablespoon extra virgin olive oil
1 cup diced onions
1 cup diced leeks
1/2 teaspoon ground cumin
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups chicken stock
3/4 cup evaporated skim milk
Salt and freshly ground pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water

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.