Butternut Squash and Bacon Bloody Mary Recipe


Nutrition

Cal/Serving: 140
Daily Value: 7%

Low-Fat
Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free
Fat1g1%
Saturated0g1%
Carbs19g6%
Fiber5g19%
Sugars5g0%
Protein2g4%
Sodium267mg11%
Calcium95mg10%
Magnesium53mg13%
Potassium498mg14%
Iron1mg8%
Zinc0mg3%
Vitamin A9960IU199%
Vitamin C27mg45%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg2%
Niacin (B3)1mg7%
Vitamin B60mg9%
Folic Acid (B9)43µg11%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K14µg17%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Courtesy of Hospoda

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 cup 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

DIRECTIONS

Create a pre-mix of vegetable stock (about 1/3 cup) and Butternut squashpuree (about 2/3 cup), boiled together and then cooled. Mix until it attains the consistency of V8. Mix in freshly grated horseradish to taste, a dash of salt, and fresh ground pepper. Add vodka and serve over rocks, garnishing with extra crispy house-smoked bacon and a wedge of lime to add that missing acidity.

Recipe Details

Servings: 1

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