Bourbon Butternut Breakfast Hash Recipes
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
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
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.
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- Heat a large skillet over medium-high heat. When hot, add the chicken sausage and cook for 5 to 6 minutes or until nicely browned. Remove from the pan and set aside.
- In the same skillet, heat the olive oil over medium heat. When the oil is hot and shimmering, add the butternut squash, Brussels sprouts, and onion. Cook until very tender and lightly browned in spots, 18 to 20 minutes. (It’s cool if the squash starts to fall apart in the pan,dudes. It’s called hash for a reason.) Stir in the paprika and pepper and cook for 1 minute. Return the sausage to the pan and add the soy sauce. Taste the hash and season with a little kosher salt if necessary. Reduce the heat to medium-low.
- Using a spatula (or the back of a spoon), make 6 small indentations in the hash. Crack the eggs into the indentations, cover with a lid, and cook for 8 to 10 minutes or until the whites have set but the yolks are still runny. (Keep in mind that the eggs will continue to cook once you remove them from the heat—be careful not to overcook them.)
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- Preheat oven to 350°F. Cut squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides up, in an ungreased 3-quart rectangular baking dish. In a small saucepan combine maple syrup, butter, and bourbon. Cook over medium-low heat until butter is melted. Pour mixture over squash; sprinkle with salt.
- Bake, covered, for 30 minutes. Bake, uncovered, about 45 minutes more or until squash is tender, basting occasionally. To serve, cut squash into 2-inch slices. Spoon syrup mixture from dish over squash.
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- Preheat the oven to 425 degrees. Place the diced squash on a parchment lined baking sheet. Toss evenly with 2 tablespoons of oil and the salt.
- Roast in preheated oven for 30-40 minutes until lightly browned and cooked through. While roasting get other ingredients ready.
- Heat a large cast iron or oven-safe skillet to medium/high heat and 2 tablespoons oil. Add the onion, celery and a pinch of salt and cook for 3-5 minutes. Add the ground sausage to the skillet and use a wooden spoon to break up the meat while it cooks, about 3-5 minutes.
- Add the chopped apples and cook until just soft, about 3-4 minutes. Add the rosemary, parsley and pepper and let cook for 2 minutes.
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5/5 (1)Category Breakfast, Main DishCuisine Gluten Free, Tree Nut Free, VeganTotal Time 45 mins
- Preheat your oven to 400F and line a baking sheet with parchment or foil. Toss the squash and apple with 1 tablespoon of the oil. Transfer the mixture to the baking sheet and add salt and pepper. Roast the squash and apples for 35 minutes, or until tender and crisping at the edges.
- Meanwhile, heat the remaining tablespoon oil in a large, deep skillet over medium heat. Add the tofu cubes, smoked paprika, and coconut aminos or tamari. Cook the cubes, stirring frequently, for 5-6 minutes, or until they're getting crispy. Add the onion. Continue to cook for 5 minutes, or until the onions are tender. Add the Brussels sprouts and cook for 5 more minutes, stirring frequently, or until the sprouts are crisp tender.
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