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Butternut Squash and Bacon Bloody Mary

Butternut Squash and Bacon Bloody Mary

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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.


  • 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


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.

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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!