Cocktail Recipes, Spirits, and Local Bars

Butternut Squash and Bacon Bloody Mary

Butternut Squash and Bacon Bloody Mary

The Butternut Squash and Bacon Bloody Mary.

Why stick with tomatoes, when you can have your squash and bacon, too? The Bloody Mary is served at New York City's Hospoda restaurant.

Ingredients

  • 2/3 Cups butternut squash puree
  • 1/3 Cup vegetable stock
  • 2 Tablespoons freshly grated horseradish
  • 1 dash of salt
  • 1 Tablespoon freshly ground pepper
  • 1 Ounce vodka or bacon-infused vodka
  • chopped bacon, to garnish
  • lime wedge, to garnish

Nutritional Facts

Servings1

Calories Per Serving139

Folate equivalent (total)44µg11%


Quinoa and Butternut Squash Salad with Bacon, Feta, Caramelized Onions

Healthy Quinoa Salad with Bacon, Roasted Butternut Squash, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing. You can also top the salad with pine nuts (optional but delicious!) This salad is so healthy and it’s gluten free! Enjoy this salad packed with anti-oxidants (squash) and protein (quinoa)!

For this quinoa and butternut squash salad, you will need to roast peeled and cubed butternut squash in the oven until soft. You will also need to make caramelized onions, cook bacon, and cook some quinoa. After that, you just assemble the salad, top with crumbled Feta cheese, toasted pine nuts, add the French salad dressing – and it’s ready!


Recipe Summary

  • 6 cups low-sodium chicken broth
  • One 2-pound butternut squash&mdashquartered, seeded, peeled and cut into 2-inch pieces
  • 5 thyme sprigs
  • 2 garlic cloves, halved
  • 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 2 thick slices of bacon, cut crosswise 1/2 inch thick
  • 2 packed cups coarsely chopped collards or kale
  • One 15-ounce can pinto or roman beans, drained and rinsed
  • 1 medium carrot, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup corn kernels
  • Salt and freshly ground black pepper

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.


Butternut squash recipes

This delicious jumbo gourd can be used in healthy and indulgent dishes alike.

Butternut biryani with cucumber raita

Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. It contains three of your 5-a-day along with calcium, iron and fibre

Butternut squash soup with chilli & crème fraîche

Come in from the cold to a warming bowl of autumnal soup

Butternut squash & sage risotto

A satisfying veggie supper that gives a basic risotto recipe an autumnal twist

Butternut squash tarte tatin

Revamp the classic tarte tatin and try our vibrant veg version. Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream

Thai squash & pineapple curry

Try this curry with a touch of Thai flavours, ready in 30 minutes

Butternut, chickpea, feta & pickled radish salad

This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs

Butternut & cinnamon oats

Make a healthy, low-fat, filling breakfast with the spicy, sweet flavours of pumpkin pie. It's a great way to start the day

Butternut, sage & hazelnut quiche

Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour – ideal for a meat-free Christmas

Butternut Bakewell bars

Try these Bakewell slices made with a healthier twist. We’ve replaced white flour with light spelt, and butternut squash is used for natural sweetness

Squash quesadillas

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

Squash & lentil salad

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

Spinach, squash & tamarind grilled cheese sandwich

Elevate the classic cheese toastie with our spruced up version that includes spinach, butternut squash, tamarind and a splash of hot sauce

Caramelised squash & spinach lasagne

Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper

Stuffed baby squash with creamy mushrooms & tarragon

Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas

Squash & halloumi flatbreads with sweet chilli beetroot jam

Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too

Squash, sage & sourdough bake

Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn. Scatter with pumpkin seeds

Oregano chicken & squash traybake

Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare

Roasted butternut squash soup

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Lamb & squash biryani with cucumber raita

Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day

Summery stuffed squash

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour


Gemelli with Butternut Squash and Bacon and Review of “Thirty Minute Pasta” by Giuliano Hazan

Giuliano Hazan is a member of Italian culinary royalty. His mother, Marcella Hazan, is credited with bringing authentic Italian cooking to the United States. In fact, even though I grew up eating my grandmother’s Sicilian-American food, Marcella’s cookbook, Essentials of Classic Italian Cooking, was one of the first Italian cookbooks I owned which talked about Italian food beyond tomato sauce. Giuliano Hazan has certainly taken to the “family business” he is well-respected regardless of name, writing several cookbooks of his own, appearing on TV, winning awards, and running a cooking school for part of every year in Verona Italy.

His latest book, Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes is filled with simple, elegant, and appealing recipes meant to be accessible to busy cooks. Most can be assembled in the time it takes to boil water and cook the pasta.
I like his approach to recipes which is relaxed and no-nonsense. He says, “Recipes sometimes make cooking-which should be a spontaneous and fluid activity-into a disjointed one. One of the principal culprits is the need to stop and measure.” To avoid this, most of his recipes list onions by half or quarter, rather than number of tablespoons, or garlic by the clove instead of a teaspoon. This is a method with which I heartily agree.
Many of the recipes have no more than 5 or 6 ingredients including the pasta. If you’ve ever eaten pasta in Italy, you’ll know this is how most pasta there is served in a simple preparation showcasing the freshness of the ingredients.


My favorite bloody mary and michelada recipes

Thanksgiving is full of traditions… one of my family favorites is bloody marys on Thanksgiving morning!

We all wake up, drink coffee, then while still in pjs after the coffee is gone… we consume the most delicious and spicy bloody marys everrrrr. Stuffed with all the fixins’ like bacon, olives, pickles, celery, you name it! Now I’m a pretty big fan of Zing Zang bloody mary mix and that’s usually what we use (plus a few extra dashes of hot sauce, worcestershire sauce, pickle juice – oh and some lime) on Thanksgiving morning since we’re about to be cooking for like 8 hours BUT when I want to enjoy a homemade bloody mary and don’t have Zing Zang on hand… this is my go to recipe.

And while we’re on the topic of bloody marys, I should mention that I also freaking love the michelada! My sister, Madeline, introduced me to this amazing cocktail a few years ago (she’s so cool and hip). Ever had a michelada?! Now I’m absolutely NOT talking about those weird and disgusting Budweiser Chelata things because eww but a REAL DEAL michelada. Well it’s basically bloody mary with beer plus lots of lime. Does that sound delicious or horrible?! Depends if you like beer or not ha! But I love beer so I love the michelada!