Bourbon Baked Squash Recipes

Steps:

• Preheat the oven to 350°F.
• Place the squash, cut sides up, on a sheet pan. Place ½ tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
• Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
• Cooks' Note
• Acorn squash is hard to cut. To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.

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!

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.

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.

Steps:

• Preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
• Trim the ends from the zucchini and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
• Remove the zucchini from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if using.
• Preheat a grill for cooking over medium heat.
• Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely, then store in an airtight container at room temperature up to 2 weeks.

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.