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With only 5 ingredients, you are well on your way to making this delicious Bourbon Bacon Brown Sugar Butternut Squash! Not only is it great for Thanksgiving, but it’s the perfect side for any day of the year!
If you’re looking for easy butternut squash recipes, look no further than this Bourbon Bacon Brown Sugar Butternut Squash recipe!
Bourbon Bacon Brown Sugar Butternut Squash. I know it’s a mouthful, but there has never been a tastier mouthful that this! I mean, could you ask for anything more in a Thanksgiving side dish? The bacon adds just enough salt and crunch, the brown sugar provides the sweet, and the bourbon adds a nice “kick” and flavor.
Butternut squash is definitely my favorite winter squash. I love acorn squash and spaghetti squash, but I just love all of the variations of butternut. You can make butternut squash soup, simple and easy roast butternut squash, the options are endless!
We serve it often at our house, but this particular recipe is always a hit around the holidays. It’s full of warm, sweet flavors that are totally nostalgic and delicious. Plus, it’s adds something a little different to the table instead of the same old Thanksgiving sides year after year.
To make this recipe, start by preheating the oven to 350 degrees. While the oven is preheating, you need to prepare the squash. Peel the squash until all of the skin is removed. Then you will want to cut the butternut squash into one inch cubes. After you’ve cut the squash, set it aside.
Next, in a small saucepan, melt the butter over medium heat. Add the bacon to the saucepan and sauté it until the fat has rendered and the bacon is crispy. Remove bacon from the pan and set aside in a small bowl, you will be using it later.
Then add in 1/2 cup of the brown sugar and all of the bourbon. Stir this mixture until the sugar has dissolved and a syrup has formed. Next add the butternut squash to a baking dish and drizzle the bourbon syrup over top. Make sure not to use a baking sheet, because the syrup might run over the sides.
Finally, sprinkle the remaining brown sugar over the squash and butternut squash mixture, and bake for one hour, or until the squash is tender. After you remove from the oven, stir the bacon back in and bake for 10 minutes more.
You can top this squash with salt and pepper if desired, but I like it just as is. Make sure to serve hot, and you’re all set! The perfect Thanksgiving side with only a handful of ingredients!
If you liked this recipe for cooking butternut squash, check out these other great Thanksgiving sides:
Tools needed to make this Brown Sugar Butternut Squash:
This recipe is super easy with little prep, so you only need a few things:
A vegetable peeler will make peeling your butternut squash much easier.
It’s always nice to have a good set of knives and a cutting board. They will come in handy with so many recipes.
To make the bourbon bacon syrup, you will need a heavy bottom saucepan.
And last but not least, a baking dish. If you’re serving this for Thanksgiving, it doesn’t hurt to have a decorative one to really send your dinner over the top!
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Bourbon Bacon Brown Sugar Butternut Squash
With only 5 ingredients, you are well on your way to making this delicious Bourbon Bacon Brown Sugar Butternut Squash! Not only is it great for Thanksgiving, but it's the perfect side for any day of the year!
1 ½poundsbutternut squashpeeled and cut into 1” cubes
8tablespoonsbutterdivided
¾cupdark brown sugardivided
6slicesbacon
3tablespoonsbourbon
Instructions
1. Preheat oven to 350.
2. In a small saucepan, melt the butter over medium heat. Add the bacon to the pot and sauté until the fat has rendered and the bacon is crispy. Remove bacon from the pan and set aside.
3. Add in 1/2 cup of the sugar and bourbon and stir until the sugar has dissolved and a syrup has formed. Add the butternut squash to a baking dish and drizzle the bourbon syrup over top. Sprinkle the remaining brown sugar over.
4. Bake for one hour, until the squash is tender. Stir the bacon back in and bake for 10 minutes more.
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How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.
Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.
Scrub winter squash with a vegetable brush under cool running water before cooking or cutting. Do not use soap. Do not wash squash before storing. Keep squash away from raw meat and meat juices to prevent cross-contamination.
As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.
And the good news is that you don't even have to cut into a butternut squash to tell if it's ready to eat or not. You can tell if your butternut squash is ripe by the color and texture of the outer rind. If there are any green spots, it's definitely not ready to cook.
To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.
Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree. This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy.
The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.
White mold severely affects pumpkins and some varieties of winter squash. The disease infects both stems and fruit. White mold often infects pumpkin through the blossom end of the fruit. Stem infections start where cotyledons are fading or where the plant has wounds.
Unpeeled, cut in half and baked face down on a baking sheet covered with parchment paper is by far the easiest. You don't even need to remove the seeds before cooking. ...
Peel the uncooked squash (carefully), remove the seedy pulp, and then cut into slices or cubes.
The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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