BOURBON-BUTTERNUT BREAKFAST HASH
Wake up those taste buds with a sweet and savory breakfast hash. Brown sugar bourbon is the secret ingredient to this simple roasted hash served with a fried egg on top.
Provided by Chef Mo
Categories Breakfast and Brunch
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 31.6 g, Cholesterol 186 mg, Fat 12.1 g, Fiber 5.7 g, Protein 9.3 g, SaturatedFat 2.6 g, Sodium 275.7 mg, Sugar 7.2 g
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.
BUTTERNUT HASH BROWNS
From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! :) Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)
Provided by AnnieLynne
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
- Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
- Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
- Add mixture to the pan and cook for 3 minutes.
- Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
- Season to taste with more salt and pepper.
- Optional toppings: Ketchup, salsa, etc.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 84.3, Carbohydrate 19.4, Fiber 3.2, Sugar 4.3, Protein 1.8
BOURBON BUTTERNUT SQUASH SOUP
Another Point in Thyme Restaurant recipe that is sure to please. It is a satisfying soup that will never let you down.
Provided by TishT
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque. Add squash, ginger, garlic and sauté an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off.
- Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes.
- Blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.
Nutrition Facts : Calories 889, Fat 57, SaturatedFat 34.2, Cholesterol 194.9, Sodium 548.3, Carbohydrate 79.7, Fiber 5.7, Sugar 45.9, Protein 13
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