Home » Recipes » Bourbon Bacon Brown Sugar Butternut Squash
Published: , Updated:
Pin
Share
Tweet
Jump to Recipe
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!
Print Recipe Pin Recipe Rate this Recipe
No ratings yet
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.
Welcome to Go Go Go Gourmet! Here you'll find recipes that are created from everyday, easy-to-find basic ingredients and put together with minimal time and energy. My motto? Less effort. More taste. Read more...
Previous Post: « Ten Quick Tips for Holiday Entertaining
Next Post: Cranberry Sauce with Apple and Orange »
While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.
There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.
Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.
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.
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.
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.
Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.
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.
Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.
Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard.
In the case of one of our top picks, the Kuhn Rikon Piranha Y Peeler, its serrated edge was particularly helpful during the butternut squash test. It was able to catch onto the thick, tough skin immediately and peel it away smoothly and without much resistance.
Instead of trying to peel it like a potato, think of squash like a melon: When you cut up a honeydew or watermelon for a salad, you start by cutting it into to smaller sections, and then use a sharp chef's knife to remove the peel. You can do the same thing with a butternut.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
Phone: +9752624861224
Job: Forward Technology Assistant
Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself
Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.