Autumn Cocktail With Roasted Butternut Squash And Book Review For Savory Cocktails By Greg Henry Recipes

BUTTERNUT SQUASH OLD FASHIONED

Steps:

• Add the squash-infused bourbon, banana liqueur, maple syrup and walnut bitters into a mixing glass with ice and stir until well-chilled.
• Strain into a rocks glass over fresh cracked ice.
• Garnish with an orange twist. *Squash-infused bourbon: Cut 2 cups butternut squash into chunks. In a bowl, add the squash, 1/4 cup maple syrup and 1 teaspoon cinnamon, and stir until the squash chunks are covered with the syrup and cinnamon. Spread the squash on a baking sheet and bake in the oven at 350 degrees for 15 minutes or until soft. Allow to cool. In a large Mason jar, combine the squash with a 750 milliliter bottle of bourbon, and set the empty bottle aside until later. Cover tightly and allow to infuse for two to three weeks. Strain out the solids and discard, funnel back into the empty bottle (be sure to label the bottle), and cap tightly. The infused bourbon should keep for five to seven days.

AUTUMN COCKTAIL WITH ROASTED BUTTERNUT SQUASH AND BOOK REVIEW FOR SAVORY COCKTAILS BY GREG HENRY

Steps:

• Bring sugar and water to boil together in saucepan, stirring occasionally.
• Reduce heat to low until a syrup is reached, about 4 minutes.
• Allow to cool for 30 minutes.
• Store in a airtight container in refrigerator, up to 30 days.
• Roast squash at 400 degrees for 30-40 minutes, until the skin blisters.
• Allow to cool. Peel skin off, remove seeds, cut into chunks.
• Place in a mason jar or glass container with a bottle of vodka.
• Set in a cool place for five days.
• Remove the squash from the vodka. Strain with mesh strainer into a clean jar.
• In a cocktail shaker combine vodka, simple syrup, ice cubes, lemon juice, lime juice, cinnamon and nutmeg. Shake vigorously until well chilled.
• Strain into cocktail or martini glass.
• Garnish with more cinnamon if desired and a sage leaf.
• The original recipe calls for cinnamon and nutmeg to be used as a garnish only, but I liked mixing it all together. This makes one serving, but the entire recipe will make 8 or more.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.