Butternut Squash and Bacon Bloody Mary Recipe
Daily Value: 7%
Low-Fat-Abs, Paleo, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||43µg||11%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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 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
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 DetailsServings: 1
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