bourbon mango pulled summer squash sandwiches


1 ripe mango, peeled, pitted, and cut into large pieces

1 1/2 tbsp. bourbon or 1 tsp. vanilla extract

1/4 tsp. chipotle chile powder

1 c. barbecue sauce

Olive oil mister or cooking spray

1 lb. yellow squash, julienned

1 lb. zucchini, julienned

2 tbsp. balsamic vinegar

salt + pepper to taste

6 hamburger rolls

  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
  • YIELD 6


Puree chopped mango in a blender or food processor. In a medium saucepan over medium-low heat, add puree, bourbon, and chipotle powder. Stirring frequently, heat until mango has thickened and darkened in color, about 8-10 minutes. Stir in barbecue sauce and remove from heat.

Coat a large Dutch oven with olive oil spray and heat at medium-high. Add yellow squash and zucchini. Cook until softened, about 7-8 minutes, stirring occasionally. Stir in vinegar and cook for 5 minutes, or until liquid evaporates. Add barbecue sauce mixture to Dutch oven; reduce heat to low and simmer until thickened, about 10 minutes (the amount of time depends on how thick your barbecue sauce is), stirring often. Season with salt and pepper to taste.

Divide squash onto hamburger rolls and serve.


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