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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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That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven. You can see proof here and here.
Preheat oven to 375 degrees F. Place squash cut-side down on a parchment-lined rimmed baking sheet. Roast until almost completely tender when pierced with the tip of a knife, 45 minutes to 1 hour. Turn cut-side up and roast until very tender and beginning to dry out a bit on top (but not brown).
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.
Then wash winter squash before preparing and eating. Try these 7 Tips for Cleaning Fruits, Vegetables or these steps for washing winter squash: rinse with plain running water while scrubbing the outside with a clean brush, then dry with a clean cloth or paper towel.
Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.
Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.
Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.
Procedure. Heat oven to 400°F. Brush the squash cubes with a little butter and season with 1 tablespoon salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast until the flesh is nice and soft, 30 to 35 minutes.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
A quick Google search reveals that this is a common reaction many people have to handling peeled butternut (and acorn) squash. Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut.
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.
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.
Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.
“Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.” Winter squash are harvested from late summer through late fall, then allowed to “cure” in a dry, low-humidity environment, about 70° to 80°F, until the skins are completely dry and hard.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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