Bourbon Butter Cup Pumpkin
4 lbs butter cup pumpkin/squash
1/2 cup butter or margarine
1/4 cup brown sugar
1 teaspoon salt
1 1/2 tablespoon orange juice
1/3 cup heavy cream
1/2 cup bourbon
1/2 teaspoon apple-pie spice
1/4 cup chopped pecan nuts
Cooking Method :
Wash butter cup thoroughly, cut into half and spoon out the seeds. Cut again into several pieces. Place in a large cooking pan, pour water about 2 1/2 cups and sprinkle some salt. Cover and bring it to boil until butter cup squash is tender. Drain the water, using a small knife peel off the skin on each piece of butter cup squash. Leaving just the butter cup meat.
Place the skinless cooked butter cup squash in a large bowl. Mash and add butter, bourbon, salt, orange juice, brown sugar, cream and apple pie spice. Whisk until mixture is smooth. You can also use a blender or a food processor during this cooking stage.
Spoon your pumpkin mixture into a butterly greased 6 inches baking dish. Sprinkle pecan nuts on top. Bake for about 45 minutes on a 350 degrees preheated oven. Until lightly brown. This recipe serves about 8 person.
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