Roast Butternut Squash Infused Vodka Recipe 55

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

ROAST BUTTERNUT SQUASH INFUSED VODKA RECIPE - (5/5)

Steps:

• Place the oven rack in the center position. Pre-heat the oven to 450 degrees F. Place a whole, 1 pound butternut squash onto a baking sheet and bake until blistered and soft enough that the blade of a sharp knife can easily piece through the skin, about 1 1/2 hours. Once cooked remove from oven and set aside until it's cool enough to handle, but still quite warm. Cut squash in half lengthwise and scoop out the seeds and fibers. Peel the squash, the skin should pull off easily, then cut the flesh into 2-inch chunks. Place the chunks into a large non-reactive container or Mason jar. Add the vodka while the squash is still warm. This will assist in the infusion process. Cover and set aside in a dark area for 5 days, swirling the mixture occasionally.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.